Garlicky Kale

(Serves 2-4) WF, SF, NF

Sometimes you’ll just want a meal with some rice or a starch, a protein of some sort (such as blackened or grilled teriyaki tofu), and a side of vibrant, healthy greens. This recipe is so quick and easy that it will help make sure you’re willing to put in the effort to produce a balanced meal. You can modify this in so many ways, according to your tastes or whims, so feel free to experiment with a squeeze of lemon at the end, or consider adding red pepper flakes along with the garlic.


  • 1 bunch lacinato or curly green kale
  • 2 tbsp olive oil
  • 4 cloves garlic, peeled and slivered or crushed (adjust amount to taste)
  • Salt and ground black pepper, to taste
  • Fresh lemon juice, as desired (start with 1 tsp)


  1. Wash and trim kale, removing the thicker parts of the stem, then chop roughly and set aside.
    Peel and sliver garlic (or crush).
  2. Heat oil in a wide, deep sauté pan or wok over medium-high heat.
  3. Add the garlic and cook until fragrant, about 1-2 minutes, colored to no more than a light golden brown.
  4. Add in chopped kale, stirring to coat with oil and garlic.
  5. Reduce heat to medium-low and cover (covering is optional).
  6. Cook about 10 minutes, or until tender, stirring occasionally. Less for baby kale. Leaves should still be bright green, tender, but not wilting.
  7. Remove from heat and serve immediately with salt and pepper (and lemon) to taste.