Macadamia 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 weeknight rotation. Thinly sliced garlic and red pepper flakes bloom in olive oil until fragrant and golden, building a deeply savory base before the kale even hits the pan. The leaves go in by the handful, wilting down into something tender and silky, then the heat gets cranked up at the end to drive off any extra liquid and coax a little crispiness into the edges. A final drizzle of fresh lemon juice cuts through the richness and lifts the whole dish with a clean, citrusy finish. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just honest, whole-food cooking. Serve it straight from the skillet with extra lemon wedges on the side, and don't be surprised if it disappears before anything else on the table does.
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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.
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