Seed Oil 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. Extra-virgin olive oil is the only fat here — a clean, traditional choice that keeps things completely free of industrially processed seed oils like canola, soybean, or sunflower. The garlic goes in first, coaxing out deep, golden flavor before the kale hits the pan in big, rustic handfuls. A splash of water steams the leaves to silky tenderness, then the heat gets cranked up to drive off the liquid and give the edges that irresistible light crisp. A final squeeze of fresh lemon juice ties everything together with a pop of brightness that makes the whole dish feel alive. It pairs beautifully with roasted chicken, grilled fish, or a simple bowl of pasta — honestly, it's hard to go wrong.
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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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