Pork 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. Golden-edged garlic and a pinch of red pepper flakes build a deeply savory base in the pan before the kale even hits the heat, so every leaf soaks up that flavor as it wilts. A splash of water steams the greens to tender perfection, and then a quick blast of high heat crisps the edges just enough to add texture. The whole thing finishes with a drizzle of fresh lemon juice that cuts through the richness of the olive oil and makes the whole dish pop. Every single ingredient here is naturally free of pork and pork-derived products — no swaps needed, no labels to scrutinize. It's an honest, clean recipe that lets great produce do the talking, and it pairs beautifully with just about any protein or grain you have on hand.
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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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