Editorial contributions by Corey Williams. Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.

Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute.

Add kale to the skillet and place a cover over the top. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Develop and improve services. Use limited data to select content. List of Partners vendors. Fruits and Vegetables Vegetables Greens Kale. Easy Garlic Kale. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Fried strips of chopped bacon, drained off most of the fat, did the rest just the same but during the final cooking added some diced leftover cooked fingerling potatoes, then some soon-to-be-unusable chopped cherry tomatoes, then the bacon and oh my yum.

Saute onions in olive oil on low heat; when golden add garlic. Cook 30 sec-1 min. Add kale to pan with only the water from washing it. Cover and cook until soft and wilted but still green. Remove cover. Add a tablespoon of vinegar of lemon juice or lemon slices.

Season with salt and pepper. Also good with allspice. Belgian cooking was once described as "German quantities with French quality" so, cooking this in Brussels, I Belgianized it! And very Belgian.

I've learned to never salt kale until after cooking as earlier salting results in a tough, chewy green. An Indianized alternative. Also works great with Silverbeet or Collard greens. Roughly chop and clean the greens. Squeeze as much water out as possible, nuke them for 1 minute. Heat coconut oil or sesame and light olive oil with ajwain mustard and cumin seeds until they sizzle, add a handful of dried cranberries or raisins pre-soaked.

Saute for a few seconds, then add greens and stir a few times. Add flakes of coconut and stir till toasted. Greens should be wilted but still crisp.

Stephen: By all means, do not toss the stems. You can pop them in the pan with the kale, and they'll be just as tasty as the leaves. Or you can set them aside -- for soup, for example.

Rachel Ray even makes a pesto with the stems. How much kale is in a bunch? The size of bunches seems to vary from store to store here. Good recipe! My bunch of green kale was extra large, but I used the recipe proportions except for a little less olive oil.

When I make it again, I will use only 1 Tbs of red-wine vinegar - for my taste, 2 Tbs was too vinegary. I cooked the fairly young kale about 8 minutes, instead of 5 to 7, and it was just done enough. I like the idea of sautéing some chopped onion first, before the garlic is added. So simple and tasty, and it can be added to SO many dishes.

I added this to a parmesan polenta and sausage dish with caramelized onions and it was just the ticket. Turning the heat to 'high' was too high, some of the kale stuck to the bottom and burned when it was covered and cooking, so I've adjusted to medium-high. Also, I reduced the vinegar to 1 tbsp, so the green taste isn't too overwhelmed.

I'll be adding this to everything bean stews are next. Loved this recipe and made it a veggie main dish by adding halved cashews and serving over jasmine rice. Now I really like to cook kale! I have also added chopped fresh ginger with the garlic, a few drops of lemon juice as the greens cook, and a little tamari and toasted sesame oil at the end, no vinegar.

It works well with chard too. I was planning to make this just as written, since it sounds divine and I love any greens cooked with olive oil and garlic but my husband convinced me to fry up a little bacon--as another poster mentioned--and I sauted some sliced onions as well.

I seasoned the kale with salt, pepper, hot pepper flakes, grated nutmeg and red wine vinegar. We will serve it tonight New Year's Eve alongside our beef rib roast and tomorrow with black-eyed peas. You can use high heat, and I have found a wok is easiest. No reason not to include the stems as well!

Almost made as written I had some extra diced onions from another dish so I added those as well as garlic. Excellent taste. Sometimes simple is better. Add in a handful of raisins and toasted walnuts and throw over orrechiete, or serve over toasted ciabatta with pecorino.

This recipe was so delicious! I used rice vinegar instead of vinegar and chicken stock instead of vegetable stock and to add a little bit of pizzazz I added dry coleslaw to the sauté and grilled chicken.

Prep Time 5 minutes mins. Cook Time 10 minutes mins. Total Time 15 minutes mins. Course Side Dish. Servings 4.

Garlicky sauteed kale makes the perfect healthy side dish for any meal- the most delicious way to cook this tricky leafy green! Print Recipe Pin Recipe. For the kale 2 tbsp olive oil 1 small red onion sliced 3 cloves garlic chopped g kale roughly chopped 6 sundried tomatoes chopped 60 ml water 2 tbsp apple cider vinegar ½ lemon juiced salt and pepper to taste.

For the pine nuts 50 g pine nuts. Heat the oil in a large pan or wok over a medium-low heat. Add the onions and garlic, and cook for 5 minutes until softened and golden.

Add the kale and the sundried tomatoes to the pan. Stir to combine, then add the water. Turn the heat up to medium-high, cover, and leave for 3 minutes.

Meanwhile, add the pine nuts to a small pan over a medium heat. Toast, stirring frequently, until golden brown. After 3 minutes, remove the cover from the kale.

Add the apple cider vinegar, lemon and season well. Stir over the heat for 1 minute to remove excess moisture.

Serve immediately topped with the toasted pine nuts. Try toasted sunflower seeds instead for a great crunch. Tried this recipe? Let us know how it was! Made this recipe? Want to hear more from me? Subscribe Subscribe for regular recipe inspiration straight to your inbox!

They include bountiful salads, comforting soups, yummy pastas, and so much more. When I cook kale, I often use one of these basic kale recipes as a starting point. Think of them as building blocks — they can become fantastic pastas, bowls, and more!

Toss it with pasta , add it to a frittata , or pile it onto pizza. The options are endless! Kale Pesto This vibrant pesto is my cold weather alternative to classic basil pesto.

Instead, these bountiful salads are bursting with exciting flavors and textures. Tip: they all hold up well if you make them ahead of time you can even add the dressing!

Kale Salad with Carrot-Ginger Dressing If you make just one recipe off of this list, this kale salad should be it.

Roasted chickpeas and toasted seeds add crunch, a rainbow of root veggies makes it vibrant and colorful, and an electric carrot-ginger dressing ties it all together. Wheat Berry Salad Roasted shallots, sage, and thyme bring complexity and depth to this salad.

I almost always massage kale when I use it in salads, but not here. Instead, I chop it very finely to help it soften.

This method saves time, and the finely chopped kale integrates nicely with the noodles when you eat. Kale Quinoa Salad This mean green salad is a kale explosion! The hearty greens make up the base, while a creamy kale pepita pesto acts as the dressing.

I round it out with cooked quinoa , crispy chickpeas , roasted veggies, and scoops of sauerkraut for pop. Roasted Delicata Squash Kale Salad The ultimate fall lunch! I love how the sweet, creamy delicata squash plays off the nutty farro and Tuscan kale in this recipe.

Steamed, blanched, sautéed, and massaged kale are all fantastic additions to grain bowls. They add a boatload of nutrients and a gorgeous shock of green. Best Buddha Bowl Make this Buddha bowl recipe as-written, or use it as a template to invent your own bowl!

Swap cooked lentils for the chickpeas, or substitute butternut squash for the sweet potatoes. Try using quinoa instead of brown rice , or drizzle on a different sauce. Cilantro lime dressing , green goddess dressing , or any of my tahini sauce variations would be great.

Rainbow Bowls with Almond-Ginger Dressing Tender baby kale adds extra green power to this veggie-packed noodle bowl. Still, sriracha baked tofu , kimchi, and a creamy coconut sauce pack it with bold flavor.

Macro Veggie Bowl Double the sauce when you make this recipe. I add massaged kale to the base of the bowls and dollop a creamy kale pesto on top. See how green the pesto is? I make it with pistachios instead of pine nuts for extra-vivid color! I love using leafy greens in all sorts of pasta dishes, and kale is no exception.

It adds lovely color and texture to the recipes below:. Spaghetti Aglio e Olio I can never resist adding green veggies to a classic pasta dish! Sautéed kale brightens this lemony take on spaghetti aglio e olio. Sun-Dried Tomato Pasta with Kale This elegant winter pasta is a breeze to make.

Sauté the veggies, boil the pasta, and toss it all together with grated pecorino cheese on top. Best Vegetarian Lasagna My favorite healthy comfort food! Packed with roasted veggies and fresh kale, this lasagna is my ideal dinner on a cold winter night.

Sweet Potato Noodles with Garlic and Kale Is it pasta? Think omega 3, copious amounts of vitamins A, K, and C, manganese, potassium, and calcium. It has a very low calorie content so is incredibly nutrient-dense. So go saute some kale! It can then be enjoyed cold, or reheats well in a pan or in the microwave.

If you break it up a little as it starts to defrost, this will speed up the defrosting process. This is a really versatile side dish and great for breakfast, lunch or dinner. It pairs well with pretty much anything, especially Mediterranean dishes.

Try it in a lunch prep bowl with quinoa, grilled tofu, and a herby dressing; on the side of a pumpkin casserole or bolognese , or vegan pot pie ; or partnered up with a Spanish omelette or vegan frittata , for a hearty Sunday breakfast.

If I have, great! I really hope you enjoy it. If not, why not try these easy minted peas instead for your daily dose of greens!

I used purple curly kale instead of the green which worked fine. Since I did not have dried tomatoes, I used yellow bell peppers. Also, I did not have pine nuts, so I used mixed nuts which worked well. Thanks for sharing your recipe! Your email address will not be published. Jump to Recipe Print Recipe.

Prep Time 5 minutes mins. Cook Time 10 minutes mins. Total Time 15 minutes mins. Course Side Dish. Servings 4. Garlicky sauteed kale makes the perfect healthy side dish for any meal- the most delicious way to cook this tricky leafy green!

Print Recipe Pin Recipe. For the kale 2 tbsp olive oil 1 small red onion sliced 3 cloves garlic chopped g kale roughly chopped 6 sundried tomatoes chopped 60 ml water 2 tbsp apple cider vinegar ½ lemon juiced salt and pepper to taste. For the pine nuts 50 g pine nuts.

Heat the oil in a large pan or wok over a medium-low heat. Add the onions and garlic, and cook for 5 minutes until softened and golden. Add the kale and the sundried tomatoes to the pan.

Stir to combine, then add the water. Turn the heat up to medium-high, cover, and leave for 3 minutes. Meanwhile, add the pine nuts to a small pan over a medium heat.

Toast, stirring frequently, until golden brown. After 3 minutes, remove the cover from the kale. Add the apple cider vinegar, lemon and season well.

Stir over the heat for 1 minute to remove excess moisture. Serve immediately topped with the toasted pine nuts. Try toasted sunflower seeds instead for a great crunch. Tried this recipe? Let us know how it was!