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Epicurious

Sautéed Kale with Garlic

GINA Kale is my newest and most charming friend. It’s in the green-veggie family, but is often overlooked. Boy, are you guys missing out on this one. Preparing it is very easy: all you do is chop some garlic, sauté it in some olive oil with red-pepper flakes for a kick, add in some salt, pepper, and broth, and steam. Now, we all can use an easy dish to prepare on such a busy day . . . so I gift you with this one.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1/4 cup olive oil
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red-pepper flakes
2 pounds kale (about 3 large bunches), well washed, stems discarded, roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth
Juice of 1/2 lemon

Preparation

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the garlic and red-pepper flakes, and cook until the edges of the garlic turn golden brown, about 2 minutes. Add the kale in handfuls, and stir and toss with a pair of tongs, adding more as they wilt down. Season with salt and pepper, and continue to sauté for about 5 minutes. Add the chicken broth to the pot, cover with lid, and steam for 10 to 12 minutes, until the kale is very soft and tender. Remove the lid, add the lemon juice, and serve.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsKaleLeafy GreensVegetableSideDinnerDairy FreeGluten FreeNut FreeEasyQuickWeeknight MealsSauteCookbooks
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