Sauteed Kale


  • 1/8 cup extra-virgin olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 bunch kale
  • ½ cup white wine, vegetable stock or water
  • Kosher salt, black pepper and red pepper flakes to taste
  • 2 Tablespoons orange juice or red wine vinegar


  • Wash kale leaves, turn over on cutting board and slice the leaves from the stems. Coarsely chop the leaves.
  • Heat olive oil in a large frying pan set over medium-high heat until it shimmers. Add garlic and cook until soft.
  • Add kale to pan, add liquid, then cover and cook for approx. 5-7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all liquid has evaporated, another 1-2 minutes.
  • Season to taste with salt and peppers, add orange juice or vinegar and toss to combine. Serve hot.

Source: New York Times Cooking

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