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Garlicky Sautéed Kale with Lemon and Chilli
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Built by the community using Kale
A simple, vibrant side dish that transforms kale into something genuinely craveable. Wilted down in olive oil with plenty of garlic and a kick of chilli, then brightened with a squeeze of lemon — this is honest, healthy eating at its best.
Cooking Ability Level
Prep
10 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
180
Ingredients
- 300g kale, thick stems removed, leaves roughly torn
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- ½ teaspoon chilli flakes
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
1. Wash the kale thoroughly and remove the tough central stems by holding each leaf and stripping the leaf away. Tear the leaves into rough, bite-sized pieces. Don't worry about drying them completely — a little water clinging to the leaves helps steam them as they cook.
2. Heat the olive oil in a large frying pan or wide saucepan over a medium heat. Once shimmering, add the sliced garlic and chilli flakes. Fry gently for 60–90 seconds, stirring often, until the garlic is fragrant and just beginning to turn pale golden. Don't let it burn.
3. Add the kale to the pan in large handfuls, tossing it into the garlicky oil as you go. It will look like a huge amount at first — that's fine. Stir and fold the kale continuously for about 5–7 minutes until it has fully wilted and turned a deep, glossy green.
4. Season with salt and black pepper, then add the lemon juice. Toss everything together and taste — adjust seasoning or lemon to your liking. Serve immediately as a side dish, piled on toast, stirred through pasta, or alongside a fried egg.
Nutrition per Serving
180
Calories
5g
Protein
10g
Carbs
14g
Fat