Sautéed Lacinato Kale
The following method provides a straightforward and quick way to cook lacinato kale. You can toss it with cooked pasta and a splash of pasta water for a delicious pasta dish, serve it on a piece of crusty sourdough spread with ricotta for a rustic tartine, or enjoy it as a side dish or on its own. This versatile recipe highlights the best flavors of the kale and offers a variety of delicious options!
Serves 4 people | prep time 10 minutes |cooking time 15 minutes
Ingredients:
- 1 bunch lacinato kale (Tuscan kale)
- 3 tbsp olive oil, divided
- 4 cloves garlic, peeled
- Salt, to taste
- Black pepper, to taste
- Lemon wedge (optional, for serving)
- Parmesan cheese, (optional, for serving)
Instructions:
1. Prep the Kale
- Rinse and pat the kale dry. Remove the thick, woody stems from each leaf, but keep any tender parts of the stems.
- For thicker stems, chop into small, thin pieces so they cook evenly. Thinner, more tender stems can be left in larger pieces.
- Roughly chop the kale leaves into bite-sized pieces.
2. Roast the Garlic
- In a small skillet over medium-low heat, add 1 tbsp olive oil and the garlic cloves.
- Cook, turning occasionally, until the garlic is golden brown and soft, about 8–10 minutes. Remove garlic from the skillet and set aside.
3. Fry the Kale
- In a large skillet or sauté pan, heat the remaining 2 tbsp olive oil over medium-high heat.
- Add the chopped kale leaves and stems to the skillet, sauté for 3–5 minutes or until the edges are crispy and the leaves are wilted but still vibrant green.
- Season with salt and black pepper to taste.
4. Combine and Serve
- Roughly chop or smash the roasted garlic cloves and toss them with the fried kale.
- Transfer to a serving dish and drizzle with an extra splash of olive oil if desired.
- Serve with a squeeze of lemon for brightness and grated Parmesan cheese (optional).
Bon appetite.
Forough & Le Bon Nosh Team