High Fructose Corn Syrup Free Sautéed Kale with Garlic and Lemon
Kale done right is one of those side dishes that makes you wonder why you ever settled for anything less. The leaves go into a hot skillet with golden-edged garlic and a pinch of red pepper flakes, wilting down into something tender and deeply savory before the heat gets cranked up to give the edges just a little crisp. A squeeze of fresh lemon at the end cuts through the richness of the olive oil and ties everything together beautifully. Every single ingredient here is whole and unprocessed, which means there's zero chance of sneaky sweeteners hiding in the mix — no sauces, no condiments, nothing from a bottle that might carry unwanted additives. It's the kind of clean, vibrant cooking that proves simple food can absolutely be the most satisfying food. Serve it straight from the pan while it's still sizzling, with an extra lemon wedge on the side for anyone who wants a little more brightness.
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!