Rich, tender and flavorful sautéed kale is blanched, cooked in garlic oil and topped with crispy fried garlic chips. It’s the best way to cook kale!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
3 bunches kale
3 tbsp olive oil
2 cloves garlic, thinly sliced
freshly ground black pepper
1/2 tsp red chili flakes
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.