It’s no secret I like kale (hello superfood!) but for a long time I only ate it stirred into soups, such as my turkey sausage, white bean, and kale soup. I recently gave kale a second chance as a side dish, letting it be its own star, and I have since renewed my love affair.
In this super simple recipe, thinly sliced garlic perfumes olive oil, which is then tossed with kale leaves and salt. Lightly sautéed, the kale breaks down just enough to avoid being too chewy or bitter, and the garlic makes your house smell amazing. I have been cooking this fresh every day, so the portion size is for a 1-person side dish.
4 leaves of kale
1 1/2 tsp of olive oil, divided
1/2 tsp salt
1 clove garlic
- In a large skillet, heat 1 tsp olive oil over medium heat.
- Thinly slice garlic, then add to skillet.
- Cook, stirring frequently, until garlic becomes fragrant but does not brown.
- Meanwhile, remove stems from kale and tear leaves into pieces.
- Add remaining 1/2 tsp olive oil to kale, along with 1/2 tsp salt. Massage oil into kale until leaves break down a bit.
- When garlic is fragrant, add kale mixture to skillet.
- Cook, stirring often, for 1-2 minutes, or until kale starts to wilt slightly but is still bright green.
- Remove from heat and enjoy!
Note: If you are into spicy things, you could kick this up with some red pepper flakes.