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(115)
Notes: Read community notes

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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

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

115 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Katishaw6 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!6 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.

dana3 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.

Eleanor6 years ago

I made this with just one bunch of Tuscan kale, simple and good. I served it as a side dish with Louisiana red beans and rice. They made a great combination.

Tammy3 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.

dana3 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.

Linda4 years ago

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

Eleanor6 years ago

I made this with just one bunch of Tuscan kale, simple and good. I served it as a side dish with Louisiana red beans and rice. They made a great combination.

Tasty!6 years ago

Katishaw6 years ago

Maeve3 years ago

It may be lazier but IMHO it's nowhere near as good. I've done both. The blanching takes 30 seconds and an extra pot. Mine was cooked in less time -- so under 10 minutes start to finish. I cooked the garlic with the kale. I serve the kale to accompany lamb chops and would not want the chicken broth taste. (I've an induction cooktop that boils water almost immediately.

Private notes are only visible to you.