Easy Sautéed Kale

1. 1

   With 2 large bunches of kale, use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.

2. 2

   Heat 2 tablespoons olive oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add 3 cloves thinly sliced garlic and a pinch red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).

   1 min
3. 3

   Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the juice of 1 small lemon, and serve.

   5 min

Recipe Notes

1. 4

   Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.