Nutmeg 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. The technique here is straightforward — fragrant sliced garlic and red pepper flakes bloom in olive oil before the kale goes in, building a savory base that makes every bite interesting. A splash of water and a quick covered steam gets the leaves tender, then a final blast of heat crisps the edges just enough to give the whole dish some texture. A squeeze of fresh lemon juice at the end ties everything together with a clean, citrusy lift that keeps it from feeling heavy. For anyone navigating spice blends or pre-seasoned greens that sneak in unwanted ingredients, cooking from scratch with this short, transparent ingredient list means you know exactly what's in the pan. It's vibrant, satisfying, and genuinely delicious alongside roasted proteins, grain bowls, or even just a fried egg on top.
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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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