Eggless Sautéed Kale with Garlic and Lemon
Garlicky, bright, and just a little spicy, this sautéed kale is the kind of simple side dish that earns a permanent spot in your weekly rotation. Golden-edged garlic and a pinch of red pepper flakes build a deeply savory base in the pan before the kale even hits the heat, so every leaf soaks up that flavor as it wilts. A splash of water and a quick covered cook transforms the torn leaves into something tender and silky, and then cranking the heat at the end gives the edges a subtle, satisfying crispness. A final drizzle of fresh lemon juice cuts right through the richness of the olive oil and ties everything together beautifully. The whole ingredient list is naturally free of eggs without any substitutions or workarounds needed — just honest, whole-food cooking at its best. Serve it straight from the skillet with extra lemon wedges and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ tsp red pepper flakes
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!