Easy Garlic Sautéed Kale Recipe

Place your kale on the counter, pick up a leaf, and locate the rib. Fold the leaf in half and rib the kale against the rib, so you remove the entire rib. Repeat this process until all your kale has been de-ribbed. Discard stems.

Submerge your kale in a large bowl of water and agitate (this is the best way to wash kale because all the debris and dirt sink to the bottom).

Take your kale out of the water and run it through a salad spinner to release excess water. Repeat until all your kale is spun.

Place your washed kale onto your cutting board. Gather a small bundle and cut the kale into 1-inch ribbons with a sharp knife. Repeat until all the kale has been cut.

Place a large saute pan over moderate heat and add the olive oil and garlic into the cold pan (because garlic is so fragile, you can bring it up to temperature in the liquid, which will infuse into the olive oil).

When your oil starts to shimmer and glisten and the garlic is slightly browned, about 2 minutes, add the kale and use tongs to mix into the garlic oil (you don’t want the garlic to burn).

Add the stock and cook until the liquid has reduced by half, about 3 minutes, mixing once with the tongs.

Turn off the heat, add the butter, and flip it into the kale mixture until it melts. Add the lemon juice, salt, and season to taste with pepper.

Garnish with lemon zest.