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


  1. Wash kale leaves, turn over on cutting board and slice the leaves from the stems. Coarsely chop the leaves.
  2. Heat olive oil in a large frying pan set over medium-high heat until it shimmers. Add garlic and cook until soft.
  3. 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.
  4. 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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