Sesame 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. 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 and a quick covered cook transforms the torn leaves into something tender and silky, and then a final blast of high heat brings just enough crispy edges to keep things interesting. The whole thing finishes with a drizzle of fresh lemon juice that cuts through the richness of the olive oil and makes the greens taste alive. For anyone navigating sesame sensitivities, this recipe is genuinely stress-free — every ingredient is straightforward, with no sauces, dressings, or blends that might sneak in hidden sesame oil or tahini. Serve it straight from the skillet with an extra lemon wedge and watch it disappear.
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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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