Garlic kale

    (199)
    15 min

    A delicious, garlicky way to cook the underused, antioxidant rich kale!


    1 person made this

    Ingredients
    Serves: 4 

    • 1 bunch kale
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
    2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

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    Reviews & ratings
    Average global rating:
    (199)

    Reviews in English (142)

    by
    562

    I love Kale and I use this method often. I eat a lot of Kale, and unless its fresh from the garden (usually after the first frost), I tend to cook it for around 15 minutes to prevent it tasting rubbery. First if I have a large bunch of kale I'll thinly slice a whole bulb of garlic, because I love garlic. If I add the garlic first, it burns, so I cook the kale for a good 10 minutes before adding the garlic. To cut down on oil, I'll cut up the kale and then rinse it off in the strainer. I use the water left on the kale leaves combined with a dash of oil to saute it. And finally I add some salt and pepper.  -  24 Jun 2011  (Review from Allrecipes US | Canada)

    by
    251

    This was the first time I cooked kale. I was given two bunches of it. I wasn't sure what to expect because I had never eaten any either. I followed the recipe to the tee. I was pleasantly surprised at how good it was. I also loved the simplicity of the recipe. I made it as a side to go with Italian meatballs and penne marinara. I sauteed mushrooms also. My family LOVED it. The combination of the mushrooms and garlic kale together was awesome. Everyone enjoyed it leftover the next day.  -  04 Aug 2011  (Review from Allrecipes US | Canada)

    by
    232

    I use this all the time but slight variations- if you steam the kale first it takesm more of the bitterness out. Also, I like to sauté until crispier, and add red pepper flakes for a little heat!  -  24 Sep 2011  (Review from Allrecipes US | Canada)

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