Bright Green Garlicky Kale
This is one of the best ways to eat kale. The high heat of a sauté softens the kale while still maintaining the structure of the leaves. This can be a very quick and simple side, or stir it through pasta with lots of olive oil, parmesan, and lemon juice. Serve it on top of a rice bowl, as a side with grilled fish, or use it as a filling for an omelette with a little goat’s cheese.
Ingredients 5
1 bunch kale, leaves stripped and torn into bite-sized pieces, stems very thinly sliced
3 tbsp olive oil
salt
3 cloves garlic, minced
1⁄2 tsp chilli flakes
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Method 6
Strip the leaves from the and tear them into bite-sized pieces. Very thinly slice the stems.
Heat the in a frying pan over medium-high heat.
Throw in the sliced stems and a pinch of salt. Sauté, stirring often, for 3 minutes or until the stems are bright green and starting to soften.
Throw in 1-2 handfuls of and another generous pinch of salt and stir quickly so the kale wilts but doesn't start to steam.
Keep adding handfuls of , stirring as you go. Once all the kale is in the pan and the leaves are bright green, throw in 3 minced garlic cloves, and a pinch of chilli flakes.
Sauté for 1 minute, stirring the through the leaves. Check the seasoning, then remove from the heat and serve. Add a squeeze of lemon if like a bit of tang.
Cornersmith's tips
Storing kale correctly will mean you stop throwing it away after a few days in the fridge. Roll in a slightly damp tea towel and tuck the ends in – like you’re rolling a kebab. Store your bundle in a sealed container, calico bag or plastic bag in the fridge and be shocked by how long it lasts.
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Notes
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