Quick Sautéed Kale with Garlic & Lemon

1. 1
   prep · ~5 min

   Prep the kale.

   1.Wash the kale leaves thoroughly and shake off excess water.

   2.Strip the leaves from the tough stems and discard the stems.

   3.Roughly chop the leaves into bite-sized pieces.
2. 2
   prep · ~1 min

   Slice the garlic.

   Peel the garlic cloves and slice them thinly. Avoid mincing — thin slices hold up better during sauté and deliver sweeter, less aggressive flavor.

3. 3
   saute · ~1 min

   Sauté garlic and chili flakes.

   1.Place a large skillet or wok over medium heat and add the olive oil.

   2.Once the oil shimmers, add the sliced garlic and chili flakes.

   3.Sauté for 30 to 45 seconds, stirring constantly, until the garlic turns pale golden and fragrant.

   TIPWatch the garlic closely — it burns fast and turns bitter. Keep it moving.
4. 4
   saute · ~4 min

   Add the kale and cook.

   1.Add the chopped kale to the pan in batches, tossing with tongs as it wilts.

   2.Once all the kale is in the pan, add the water and toss again.

   3.Cook for 3 to 4 minutes, tossing occasionally, until the leaves are tender but still bright green.
5. 5
   mix · ~1 min

   Season and finish with lemon.

   1.Remove the pan from heat.

   2.Sprinkle with salt and black pepper, then toss to combine.

   3.Squeeze the lemon juice evenly over the kale and give it a final toss.

   TIPAdding lemon off the heat keeps the flavor bright and fresh — heat dulls fresh citrus.
6. 6
   serve

   Serve immediately.

   Transfer to a warm serving dish and enjoy right away while the kale is warm and vibrant.

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