Sautéed Kale with Garlic and Olive Oil


This easy sautéed kale with garlic and olive oil gets a slight kick of flavor from red chile flakes. It's a fantastic side dish, but can also can be turned into a meal when tossed with cooked pasta or grains, or served atop toasted bread. This also makes for a tasty vegetarian pizza topping.

Active Time:
15 mins
Total Time:
20 mins
6 servings


  • 3 tablespoons extra-virgin olive oil

  • 3 garlic cloves, thinly sliced

  • 1/4 teaspoon red chile flakes

  • 2 bunches kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise

  • Kosher salt

  • Freshly ground black pepper


  1. In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for 2 minutes, until the garlic just begins to brown.

  2. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.

  3. Remove the lid, season with salt and pepper to taste, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.

    Sautéed Kale With Garlic and Olive Oil
    William F. Dickey II
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