Sautéed Kale with Garlic

1. 1
   prep

   Prep the kale.

   1.Wash the kale leaves thoroughly under cold water.

   2.Grab each leaf by the stem, strip the leafy green off both sides, and discard the tough stem.

   3.Roughly chop the leaves into bite-sized pieces and set aside.
2. 2
   saute · ~1 min

   Sauté the garlic until fragrant.

   1.Pour the olive oil into a large skillet and place over medium heat.

   2.When the oil shimmers, add the sliced garlic and red pepper flakes.

   3.Cook, stirring often, until the garlic turns pale gold and fragrant — about 1 minute. Don't let it brown or it will turn bitter.

   TIPKeep the heat at medium and keep the garlic moving — burned garlic tastes acrid.
3. 3
   saute · ~4 min

   Wilt the kale in batches.

   1.Add a handful of chopped kale to the skillet and toss with tongs until it starts to wilt.

   2.Keep adding handfuls of kale as room frees up in the pan, tossing continuously.

   3.Once all the kale is in, sprinkle with salt and continue cooking 3 to 4 minutes until tender but still bright green.

   TIPDon't crowd the pan all at once — adding in stages prevents steaming and keeps the kale silky.
4. 4
   garnish

   Finish with black pepper and lemon juice.

   Remove the skillet from the heat. Grind on the black pepper, squeeze the lemon juice over the kale, and toss once more. Taste and adjust seasoning if needed.

5. 5
   serve

   Serve immediately.

   Transfer the sautéed kale to a warm serving bowl and bring to the table right away while it's still hot and glossy.

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