Easy Sautéed Kale

While it may feel like kale has overstayed its welcome in the food scene, the hype over the leafy green is very much still alive. And knowing the right way to cook it is a total game-changer. (Don’t miss our in-depth kale guide to learn about the different types of kale and more! )

Mastering this method will convert kale-haters, yes, but it will also inspire kale fans who feared they’d never be able to get it right at home. The good news is that it couldn’t be easier to make awesome kale at home: You need just three ingredients – kale, garlic, and lemon juice – and about five minutes.

And as for what to serve it with; well, the options are nearly endless. It’s a natural partner to saucy, cheesy lasagna, perfect topped with flaky baked salmon, and an easy side to pair with pork chops. Here’s how to cook kale in a skillet for a quick and easy side dish.

There aren’t any big secrets to making awesome kale — you just need a large skillet and some basic pantry ingredients.

• Kale: This recipe works with any variety of kale — be it the deep, dark Tuscan kind or frilled curly kind.
• Garlic: Lots of garlic is a must (here’s how to peel it all). We like thinly sliced garlic for sautés because it’s easier and less messy than mincing.
• Lemon: A good amount of lemon juice adds brightness to the inherently earthy green.
• Red pepper flakes (optional): I also love to use a big pinch of crushed

  red pepper flakes

• De-stem the kale. You don’t need any fancy tools to de-stem the kale (in fact, you can easily stem kale leaves with this common kitchen tool). The fastest way to prep kale is to simply pull the leaves from the stems with your own two hands.
• Don’t pat dry. Since kale is so fibrous, it can be difficult to cook down the leaves so that they’re tender and not chewy. Some recipes have you add water or broth to the skillet while you sauté the leaves, but it’s not actually necessary. Instead, after you’ve washed the leaves, leave them damp. The water that clings to the leaves will create steam when you toss them in the hot skillet. As the kale cooks, you’ll cover the skillet for a few minutes; that steam will help wilt and break down the kale perfectly.