Recipe Details
My Family’s Favorite Quick Garlic Kale
I’m totally obsessed with kale, but my husband can’t stand the usual earthy, chewy preparations—this fast, simple olive oil and garlic stir-fry is the only way he’ll happily eat it!
Ingredients
Fresh Kale: Pick out sturdy kale bunches with evenly colored bright green leaves. Skip any bunches that have yellow or brown spots, and make sure the leaves feel crisp, not wilted or limp.
Minced Garlic: One teaspoon of minced garlic adds just the right aromatic kick to this dish. You can keep the flavor simple, or add salt, pepper, and/or other seasonings to adjust to your taste.
Olive Oil: We cook the kale in olive oil until it turns bright green and perfectly tender.
How to Prepare Kale Raw for Cooking
You’ll need to clean your kale thoroughly to get rid of hidden grit before cooking. To prep it, simply soak the full leaves in a large bowl of water, and let all dirt and sand sink to the bottom of the bowl. Lift the leaves out of the water (leave the dirty grit behind!) and repeat the process with fresh clean water if your kale was especially muddy.
Prep steps vary for different kale recipes, but for this dish, you’ll immediately discard the thick tough stems after cleaning, then chop the leaves into 1-inch bite-sized pieces.
How to Store Cooked Leftover Kale
If you have leftover cooked kale, let it cool completely to room temperature first, then transfer it to a shallow, airtight storage container. It will keep well in the fridge for up to five days. You can eat leftover kale cold, microwave it in 10-second increments to avoid overcooking, or reheat it quickly on the stovetop.
Step-by-Step Cooking Directions
Gather all your prepped ingredients and tools to get started.
Soak the kale leaves in a large bowl of cool water for around 2 minutes, until all dirt and sand sinks to the bottom. Lift the kale out of the water (no need to dry them fully), then remove and discard all stems. Chop the kale leaves into 1-inch pieces.
Heat your olive oil in a large skillet over medium heat, then cook and stir the garlic for around 1 minute, until it starts sizzling and turns fragrant. Add all the chopped kale to the skillet and cover the pan with a lid.
Let the kale cook, stirring occasionally with tongs, for 5 to 7 minutes total, until it turns bright green and is just slightly tender.
Serve immediately and enjoy!