Sautéed Kale With Garlic and Olive Oil

Name: Sautéed Kale With Garlic and Olive Oil
Total time: 25 min
Yield: 8 servings
Ingredients: 4 pounds kale greens; Boiling salted water; 1/4 cup olive oil; 4 cloves garlic, minced

By Moira Hodgson

Total Time: 25 minutes
Rating: 4(116)
Comments: Read comments

This recipe from 1992 was ahead of the curve on the kale trend. It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.

Featured in: FOOD; Moving the Vegetables Out of the Shadow of the Turkey

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Ingredients

Yield:8 servings

4pounds kale greens
Boiling salted water
¼cup olive oil
4cloves garlic, minced

Ingredient Substitution Guide

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Preparation

Step 1
Trim the stems off the kale. Blanch the leaves in boiling salted water. Drain and refresh the leaves under cold running water. (The kale can be set aside at this point until just before you are ready to serve it.)
Step 2
Heat the oil in a skillet and saute the garlic for one minute. Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. (Do not overcook.) Serve immediately.

Ratings

4 out of 5

116 user ratings

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Comments

Katishaw7 years ago

I do a lazier version of this, skipping the blanching, just tossing the garlic and shredded kale around a medium-hot sauté pan coated in olive oil, then after a few minutes adding a little chicken broth and covering it to steam til tender. Ten minutes start to finish.

Tasty!7 years ago

I also add red chili flakes with the garlic and sauté it together. Adds a nice little kick. Agreed on the broth addition and finish off steaming, makes a great and easy dish. Finish off with a squeeze of lemon as well.

dana4 years ago

This is the best way to make kale. Needs just a baby bit of salt after cooking given having blanched in salted water. Yummy.

Tammy4 years ago

I’ve made this a few times and it’s pretty good. This time I added about a tsp of red pepper flakes and used a half a lemon’s worth of lemon juice instead of the white wine/stock. Previously served it as a side, but this time I served it on a bed of chaat-seasoned quinoa. Topped with fresh apricot, almond slices, and pomegranate. Had a slice of sour dough bread along with it for a pretty decent and flavorful vegetarian meal.

dana4 years ago

This is the best way to make kale. Needs just a baby bit of salt after cooking given having blanched in salted water. Yummy.

Linda5 years ago

a touch of sesame oil is wonderful in this simple dish.

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