Superbly Sautéed Kale.

Indulging in sauteed kale is the epitome of a wholesome and delicious meal! Enhanced with an irresistible garlic aroma and slow-cooked in olive oil until tender, this dish is bound to become a daily staple.

Upon taking the first bite, Alex exclaimed, "I am going to relish this every day." The kale leaves make an astonishingly delicious side dish. It may seem daunting to appreciate the taste of leafy greens when they are not mashed into spinach artichoke dip, but you only need ten minutes to transform kale into a mouth-watering delicacy. Lightly seasoned with garlic and heated until bright green and velvety, this nutritious vegetable will elevate your dining experience each time you prepare it. Here are all the deets on how to cultivate this healthy habit!

Tuscan kale – also known as Lacinato kale, dinosaur kale, black kale, or cavolo nero (black cabbage in Italian) – is recommended if you can find it. It has a milder, sweeter flavor than the more commonly available curly kale. Although curly kale has very curly leaves, it has a more bitter taste than Tuscan kale. Fear not, as curly kale is also suitable for this recipe. However, we highly recommend using Tuscan kale since it has the superior flavor.

Cooking kale is incredibly simple, requiring only that you saute it in a sizzling pan with olive oil and a touch of garlic for taste. This recipe uses whole garlic cloves, eliminating the need to mince them. You will only need to chop the kale. Here are the fundamental steps:

Step one is to destem and roughly chop the kale (see the section below). Smash and peel the garlic cloves. Step two is to heat the olive oil in a large skillet over medium-high heat. Add the garlic and kale and cook for three minutes, stirring regularly, until the kale is highly flavored and vibrant green. Lastly, in step three, remove from the heat and sprinkle salt and pepper. Voila! For the full recipe measurements, head to the link below.