Oats 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. The technique is straightforward — fragrant sliced garlic and red pepper flakes bloom in olive oil before the kale goes in, building a savory base that makes the greens genuinely exciting to eat. A splash of water steams the leaves until tender, then a quick blast of higher heat crisps the edges just enough to add texture. A finishing drizzle of fresh lemon juice pulls everything together with a clean, zippy brightness. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-reading stress or substitution gymnastics required — just honest, whole-food cooking. Serve it straight from the pan with extra lemon wedges and watch it disappear faster than you expected.
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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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