Tree Nut 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, building a fragrant, golden base before the kale ever hits the pan. The leaves get tossed in gradually, steamed tender with a splash of water, and then finished over higher heat so the edges just start to crisp — that contrast of silky and slightly crunchy is genuinely addictive. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. This is naturally free from tree nuts at every step, with no specialty swaps or substitutions needed — just honest, whole ingredients doing all the work. It pairs well with practically anything, but honestly it's good enough to eat straight from the skillet.
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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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