Pistachio 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 blooms in olive oil alongside red pepper flakes, creating an aromatic base that coats every leaf with bold, savory flavor. The kale gets a quick steam in the pan before the lid comes off and the heat cranks up, giving you tender leaves with just enough crispy edges to keep things interesting. A final drizzle of fresh lemon juice lifts the whole dish and cuts through the richness of the olive oil beautifully. Every ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-checking required. It's proof that a handful of clean, straightforward pantry staples can produce something genuinely craveable.
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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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