A delicious, garlicky way to cook the underused, antioxidant rich kale!

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.

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  • Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Nutrition Facts

120 calories; protein 3.9g 8% DV; carbohydrates 12.2g 4% DV; fat 7.5g 12% DV; cholesterolmg; sodium 48.8mg 2% DV. Full Nutrition

Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2011
I love Kale and I use this method often. I eat a lot of Kale, and unless its fresh from the garden (usually after the first frost), I tend to cook it for around 15 minutes to prevent it tasting rubbery. First if I have a large bunch of kale I'll thinly slice a whole bulb of garlic, because I love garlic. If I add the garlic first, it burns, so I cook the kale for a good 10 minutes before adding the garlic. To cut down on oil, I'll cut up the kale and then rinse it off in the strainer. I use the water left on the kale leaves combined with a dash of oil to saute it. And finally I add some salt and pepper. Read More
(600)

Most helpful critical review

Rating: 3 stars
09/25/2011
Just ok for my family. I added a little kosher salt. I will probably fix again anyway. Maybe it will grow on them.:) Read More
(7)
208 Ratings
  • 5 star values: 117
  • 4 star values: 66
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
06/24/2011
I love Kale and I use this method often. I eat a lot of Kale, and unless its fresh from the garden (usually after the first frost), I tend to cook it for around 15 minutes to prevent it tasting rubbery. First if I have a large bunch of kale I'll thinly slice a whole bulb of garlic, because I love garlic. If I add the garlic first, it burns, so I cook the kale for a good 10 minutes before adding the garlic. To cut down on oil, I'll cut up the kale and then rinse it off in the strainer. I use the water left on the kale leaves combined with a dash of oil to saute it. And finally I add some salt and pepper. Read More
(600)
Rating: 5 stars
08/04/2011
This was the first time I cooked kale. I was given two bunches of it. I wasn't sure what to expect because I had never eaten any either. I followed the recipe to the tee. I was pleasantly surprised at how good it was. I also loved the simplicity of the recipe. I made it as a side to go with Italian meatballs and penne marinara. I sauteed mushrooms also. My family LOVED it. The combination of the mushrooms and garlic kale together was awesome. Everyone enjoyed it leftover the next day. Read More
(260)
Rating: 5 stars
09/26/2011
I use this all the time but slight variations- if you steam the kale first it takesm more of the bitterness out. Also, I like to sauté until crispier, and add red pepper flakes for a little heat! Read More
(247)
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Rating: 5 stars
12/20/2011
GREAT TIP for GARLIC LoVerS!! Smash garlic cloves only ( do not chop ) Add olive oil to warm pan (med low) add smashed garlic and watch closely sauté garlic until just when it starts to turn brown. Remove garlic with slotted spoon to cutting board and chop it after it cools. Add the kale to pan and turn up heat just a bit. When kale almost done add garlic. Garlic won't burn this way!!!! Yummy recipe! Read More
(212)
Rating: 5 stars
09/06/2011
I have made this for my family and everyone loves it. I like to add a pinch of sea salt and some grated Parmesan when it hits the table. Read More
(81)
Rating: 5 stars
09/29/2011
I used this recipe for the first time I cooked kale (tonight). I'd never had it before so I wasn't sure what to expect flavour-wise. I put this as a side dish with oven-baked chicken legs and it turned out very nicely. Warning to any new to kale: it's rather bitter and has a similar taste/testure to spinach. This was incredibly easy and flavourful so I will definitely make it again. Next time I will make a couple changes: 1. 6 cloves of garlic added AFTER the kale (when you add garlic first you risk burning and wrecking the flavour; it is MUCH tastier when added in the last 1-2 mins when cooking it by sautee). Like some others I just prefer more garlic. 2. Adding some salt or sugar to offset the bitterness. I may try steaming (as others suggested) by putting the kale in a microwave-safe dish with a little water for a few minutes (I need to buy a new steamer and I keep forgetting). Only change I made to this recipe tonight was adding a bit more oil because I cooked it in a large skillet instead of a saucepan for the larger surface area. Read More
(67)
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Rating: 5 stars
09/01/2011
Excellent! It was easy and fast. I prepared it exactly like the instructions and then did a sqeeze of lemon over it as I served it. Yum! Read More
(66)
Rating: 5 stars
08/22/2011
This was great and so easy! I don't mind eating the stems (the part of the stem that contains the leaves not the bare stalk part) so I just chop the leaves and stem without removing the leaves. Thanks for the recipe! Read More
(37)
Rating: 5 stars
12/09/2011
Wow! First time eating kale, and I am in love! I ended up adding about a half cup of chicken broth, and covering to let the kale steam for a few minutes. I think this really let the garlic flavors get into the steam also, as the broth condensed! Totally delicious!! Read More
(34)
Rating: 3 stars
09/25/2011
Just ok for my family. I added a little kosher salt. I will probably fix again anyway. Maybe it will grow on them.:) Read More
(7)