Recipe by Demara
"A delicious, garlicky way to cook the underused, antioxidant rich kale!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I love Kale and I use this method often. I eat a lot of Kale, and unless its fresh from the garden (usually after the first frost), I tend to cook it for around 15 minutes to prevent it tasting rubbery. First if I have a large bunch of kale I'll thinly slice a whole bulb of garlic, because I love garlic. If I add the garlic first, it burns, so I cook the kale for a good 10 minutes before adding the garlic. To cut down on oil, I'll cut up the kale and then rinse it off in the strainer. I use the water left on the kale leaves combined with a dash of oil to saute it. And finally I add some salt and pepper.
Just ok for my family. I added a little kosher salt. I will probably fix again anyway. Maybe it will grow on them. :)
This was the first time I cooked kale. I was given two bunches of it. I wasn't sure what to expect because I had never eaten any either. I followed the recipe to the tee. I was pleasantly surprised at how good it was. I also loved the simplicity of the recipe. I made it as a side to go with Italian meatballs and penne marinara. I sauteed mushrooms also. My family LOVED it. The combination of the mushrooms and garlic kale together was awesome. Everyone enjoyed it leftover the next day.
I use this all the time but slight variations- if you steam the kale first it takesm more of the bitterness out. Also, I like to sauté until crispier, and add red pepper flakes for a little heat!
GREAT TIP for GARLIC LoVerS!! Smash garlic cloves only ( do not chop ) Add olive oil to warm pan (med low) add smashed garlic and watch closely sauté garlic until just when it starts to turn brown. Remove garlic with slotted spoon to cutting board and chop it after it cools. Add the kale to pan and turn up heat just a bit. When kale almost done add garlic. Garlic won't burn this way!!!! Yummy recipe!
I have made this for my family and everyone loves it. I like to add a pinch of sea salt and some grated Parmesan when it hits the table.
Excellent! It was easy and fast. I prepared it exactly like the instructions and then did a sqeeze of lemon over it as I served it. Yum!
I used this recipe for the first time I cooked kale (tonight). I'd never had it before so I wasn't sure what to expect, flavour-wise. I put this as a side dish with oven-baked chicken legs and it turned out very nicely.
Warning to any new to kale: it's rather bitter and has a similar taste/testure to spinach.
This was incredibly easy and flavourful so I will *definitely* make it again. Next time, I will make a couple changes:
1. 6 cloves of garlic, added AFTER the kale (when you add garlic first, you risk burning and wrecking the flavour; it is MUCH tastier when added in the last 1-2 mins when cooking it by sautee). Like some others, I just prefer more garlic.
2. Adding some salt or sugar to offset the bitterness. I may try steaming (as others suggested) by putting the kale in a microwave-safe dish with a little water for a few minutes (I need to buy a new steamer and I keep forgetting).
Only change I made to this recipe tonight was adding a bit more oil, because I cooked it in a large skillet instead of a saucepan for the larger surface area.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Smooth, creamy, low-carb mashed cauliflower is a tasty alternative to potatoes.
See how to make a flavorful cabbage and bacon side dish.
Learn how to make red-potato mashers with garlic-flavored spreadable cheese.