MSG Free Sautéed Kale with Garlic and Lemon
Garlicky, bright, and just a little spicy, this sautéed kale is the kind of simple vegetable dish that earns a permanent spot in your weeknight rotation. The combination of thinly sliced garlic and red pepper flakes bloomed in good olive oil creates an aromatic base that makes the whole kitchen smell incredible before the kale even hits the pan. A splash of water and a quick steam under the lid coaxes the leaves into tender, silky submission, and then a final blast of heat crisps the edges just enough to add texture. A squeeze of fresh lemon juice at the end ties everything together with a clean, citrusy lift that makes the greens taste vibrant rather than heavy. Every ingredient here is whole and straightforward — no seasoning packets, no flavor enhancers, no processed shortcuts — so you know exactly what you're eating. It's an effortless side that pairs with just about anything, but honestly, it's good enough to eat straight from the pan.
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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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