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Sauteed Kale with Garlic and Lemon

Par-boiling and sauteing kale makes it tender and delicious.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2004


  • 1 1/2 pounds (about 2 large bunches) kale
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 1/2 teaspoons fresh lemon juice


  1. On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.

  2. Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.

  3. Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.

  4. Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.


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