Sautéed Kale with Garlic

The Method for Sautéed Kale with Garlic

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1. Heat the oil in a large, deep frying pan over medium heat. Add the garlic and chilli flakes and cook for 30 seconds, until fragrant.

   Mark done Start 30 sec timer

2. Add the kale in handfuls, turning it as it wilts. Pour in the water, cover and cook for 4 minutes.

   Mark done Start 4 min timer

3. Uncover and cook for 3 minutes more, until the water has gone and the kale is tender. Season with the salt and lemon juice.

   Mark done Start 3 min timer

Things to Watch For

1. Wash and tear the kale, then leave it a little damp; the clinging water helps it steam.
2. If the kale is still tough, add another splash of water, cover and cook for 2 minutes more.
3. Slice the garlic rather than mincing it, since it burns less easily.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Fried or poached eggs · Grilled fish · A bowl of beans

Leftovers

Keeps in the fridge for up to 3 days. Reheat gently or add to soups.

Questions People Ask

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.