Ginger Free Sautéed Kale with Garlic and Lemon
Garlicky, lemony, 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, while a final squeeze of fresh lemon juice lifts the whole thing with bright, clean flavor. The kale gets steamed just enough to turn tender before the lid comes off and the heat cranks up, giving the edges that irresistible light crispiness. Every ingredient here is straightforward and naturally free of anything that could cause a reaction for those avoiding warming spices — no hidden seasonings, no spice blends to decode. It comes together in one skillet with pantry staples, which makes it as practical as it is delicious. Serve it straight from the pan with extra lemon wedges and watch it disappear.
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!