Tender sautéed kale with crispy garlic chips—blanched, squeezed dry, and pan-fried for rich flavor and perfect texture.
Sautéed kale might be the simplest side dish, but it’s all about the technique. I started blanching kale years ago after realizing I hated the soggy, watery results of straight sautéing.
Once you blanch and squeeze it dry, the greens soak up flavorful oil like a sponge. Add a few golden garlic chips and big pinch of chile flakes, and suddenly kale feels luxurious—tender, toothsome, and packed with flavor.
It’s the same reason I love roasted broccoli rabe and braised kale with pancetta: simple greens, elevated by just-right technique.
here's how to make it!
A few more recipe tips:
- Clean it super well: Curly kale hangs onto grit and little bugs, so don’t skip a good wash. I like to chop the leaves first, then rinse by the handful under running water. Work in batches and transfer the clean kale to a fresh bowl. Since you’ll be blanching, no need to dry it perfectly—just make sure it’s scrubbed free of dirt.
- Blanching is worth it: Not only does it cut bitterness, but squeezing out the water is what makes the kale soak up all that garlicky oil.
- Season carefully: Kale hides salt in all its folds. Taste as you go and finish with a sprinkle at the end.
- Optional upgrades: A squeeze of lemon, a dusting of parmesan, or a spoonful of Aleppo pepper can take this from simple side to restaurant-worthy.
- Serving notes: One bunch of kale (leaves only) cooks down to about 1 generous cup. This recipe with three bunches will serve 4.
- Leftovers are especially good repurposed—pile them onto a crispy homemade pizza or fold them into spicy marinated beans. So good!
garlicky sautéed kale
Tender sautéed kale with crispy garlic chips—blanched, squeezed dry, and pan-fried for rich flavor and perfect texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups
- Category: Vegetable
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
- kosher salt
- 3 bunches kale
- 3 tbsp olive oil
- 2 cloves garlic, thinly sliced
- freshly ground black pepper
- ½ tsp red chili flakes
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, cut or tear kale leaves away from thick stems. Stack 3- 4 leaves at a time and roughly chop into bite-sized pieces. Transfer to a colander and rinse well.
- Add kale to the boiling water and blanch for 1 minute. Drain and run under cold water until cool enough to handle. Squeeze dry and set aside.
- Pour olive oil in a large skillet and arrange garlic slices in an even layer. Heat over medium-low heat, flipping once with a rubber spatula, until garlic is just beginning to turn golden brown, about 2 minutes (watch it closely and remove from heat before you might think necessary-- it can quickly burn). Use a slotted spoon to transfer to a paper towel-lined plate and sprinkle with salt.
- Increase heat to medium-high and add kale. Season with salt and pepper and cook, stirring often, until kale is tender, about 5 minutes. Taste and adjust seasoning. Transfer to a serving platter and top with fried garlic chips and red chile flakes.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: ¾ cup
- Calories: 136
- Sugar: 2g
- Sodium: 76mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 9.4g
- Fiber: 3.2g
- Protein: 3.1g
- Cholesterol: 0mg
Nano Banana AI says
Seasoning kale well is such a game-changer! I love that you pointed out how kale hides salt in its folds. The tips for making the dish more luxurious with a squeeze of lemon are great, too!