15 Easy Kale Recipes
Servings: 4 - 6 people
- 1 pound (450 grams) kale any, we use dinosaur or Tuscan kale
- 2 tablespoons (30 grams) extra virgin olive oil
- 2 cloves garlic
- ¼ teaspoon salt or more to taste
- ⅛ teaspoon red pepper flakes
Optional Garnish
- freshly squeezed lemon juice or shaved parmesan
- Rinse and shake the water off the kale leaves, then separate the leaves from the woody stems.To do so, hold the thickest part of the stem with one hand and run the other along the stem to tear the leaf off.Tip: you can blend the stems into soups if you don't want to discard them.
- Put the leaves together then chop them into bite-size pieces.
- To a large skillet, add extra virgin olive oil, crushed garlic, and red pepper flakes. Fry on medium heat for 1 minute.
- Add kale, season with salt, stir and cook on medium heat for 5 to 10 minutes or until you reach your desired texture. Add some water if the pan gets dry.
- Transfer sautéed kale onto a serving platter. You can serve as is, or with a squeeze of lemon juice and shaved parmesan on top.
Nutritional information is for one serving of sautéed kale out of four servings.
SUBSTITUTIONS
- Kale: you can use any kale including curly kale, red kale, lacinato kale, dinosaur kale, and Tuscan kale.
- Garlic: substitute 1 teaspoon of garlic powder for 2 crushed garlic cloves.
- Red pepper flakes: substitute black pepper.
- Olive oil: you can make sautéed kale with butter or dairy-free butter, but extra virgin olive oil is a lot healthier and tastes delicious so we recommend using that.
MAKE AHEAD & STORAGE
- Make Ahead: sautéed kale is an excellent recipe to make ahead as it keeps well in the fridge or freezer for several days.
- Refrigerator: let the kale cool down at room temperature, then transfer it into an airtight container and store it in the fridge for up to 4 days.
- Freezer: let the kale cool down completely, then transfer it into a freezer-friendly bag and freeze for up to 3 months.
- Thaw: defrost frozen sautéed kale in the fridge over several hours or overnight. Alternatively, thaw in the microwave. You can also thaw it directly on a pan, on the stovetop, on medium-low heat, with a drizzle of extra virgin olive oil, or with a dash of water, stirring it often.
- Reheat: you can reheat the kale in the microwave for 2 minutes or on a pan with oil or water.
