📝 About This Recipe
Transform humble greens into a restaurant-quality side dish that balances earthy richness with bright, citrusy acidity. This recipe utilizes a gentle sauté-braise technique to ensure the kale is tender and vibrant rather than tough or bitter. Infused with golden slivered garlic and a hint of red pepper heat, it’s a versatile powerhouse that brings elegance to any weeknight table.
🥗 Ingredients
The Greens
- 2 large bunches Lacinato Kale (also known as Dino or Tuscan kale, stemmed and roughly chopped)
- 1/4 cup Water (for steam-braising)
Aromatics and Fat
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 5 cloves Fresh Garlic (thinly slivered into 'paper-thin' slices)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1 small Shallot (finely minced)
Seasoning and Finish
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (grated finely)
- 2 tablespoons Parmigiano-Reggiano (freshly shaved for garnish)
👨🍳 Instructions
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1
Prepare the kale by stripping the leaves away from the tough center ribs; discard the ribs or save them for vegetable stock.
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2
Roughly chop the kale leaves into 2-inch pieces and wash them thoroughly in a bowl of cold water. Spin dry, but leave a tiny bit of moisture clinging to the leaves.
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3
In a large, wide skillet or Dutch oven, heat the olive oil over medium-low heat until it begins to shimmer.
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4
Add the slivered garlic and minced shallots to the oil. Cook slowly for 2-3 minutes, stirring constantly, until the garlic is fragrant and pale golden. Do not let it brown or it will turn bitter.
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5
Stir in the red chili flakes and let them bloom in the oil for 30 seconds until the oil takes on a slightly orange hue.
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6
Increase the heat to medium and add the kale to the pan in large handfuls. It will look like a lot, but it will wilt down significantly.
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7
Use tongs to toss the kale in the garlic-infused oil for about 1 minute until it begins to collapse.
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8
Add the 1/4 cup of water to the pan and immediately cover with a tight-fitting lid. This creates a steam-braise that tenderizes the fibers.
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9
Allow the kale to steam for 3-5 minutes. Remove the lid; the kale should be bright green and tender to the bite.
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10
Continue to sauté uncovered for another 2 minutes to allow any remaining moisture to evaporate and the flavors to concentrate.
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11
Season with kosher salt and freshly cracked black pepper. Stir well to distribute the seasoning.
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12
Remove the pan from the heat. Squeeze the fresh lemon juice over the greens and sprinkle with the lemon zest for a burst of brightness.
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13
Transfer to a warm serving bowl and finish with shaved Parmigiano-Reggiano and a final tiny drizzle of extra virgin olive oil.
💡 Chef's Tips
Always remove the center rib of the kale as it remains tough and woody even after cooking. Slivering the garlic rather than mincing it allows it to toast beautifully without burning as easily. If using Curly Kale instead of Lacinato, increase the steaming time by 2 minutes as it is heartier. Don't skip the lemon juice at the end; the acid cuts through the bitterness of the greens and the richness of the oil. For a vegan version, swap the parmesan for toasted pine nuts or nutritional yeast.
🍽️ Serving Suggestions
Serve alongside a pan-seared ribeye steak or roasted chicken for a classic bistro feel. Pair with a crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc to complement the lemon notes. Top a bowl of creamy polenta or buttery mashed potatoes with the sautéed kale for a comforting vegetarian meal. Fold any leftovers into a morning omelet or a breakfast grain bowl with a poached egg. Accompany with crusty sourdough bread to soak up the flavorful garlic-lemon oil at the bottom of the plate.