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Garlic Kale


"A delicious, garlicky way to cook the underused, antioxidant rich kale!"
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15 m servings 120 cals
Original recipe yields 4 servings


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 142
  1. 195 Ratings

Most helpful positive review

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...

Most helpful critical review

Just ok for my family. I added a little kosher salt. I will probably fix again anyway. Maybe it will grow on them. :)

Most helpful
Most positive
Least positive

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...

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 surpri...

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 b...

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.

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...

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!

This was great, and so easy! I don't mind eating the stems (the part of the stem that contains the leaves, not the bare stalk part), so I just chop the leaves and stem without removing the leav...

Wow! First time eating kale, and I am in love! I ended up adding about a half cup of chicken broth, and covering to let the kale steam for a few minutes. I think this really let the garlic fla...