Hazelnut Free 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 picks up that flavor as it wilts down. A splash of water steams the greens to tender perfection, and then a quick blast of higher heat crisps the edges just enough to give you that satisfying contrast of textures. The whole thing finishes with a squeeze of fresh lemon juice that cuts through the richness of the olive oil and makes the whole dish pop. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based oils, pastes, or garnishes — just clean, whole ingredients you can trust. It pairs beautifully with roasted chicken, grilled fish, or a simple bowl of pasta, but honestly it's good enough to eat straight from the pan.
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!