Recipe: Simple Garlic Kale in less than 10 minutes

by holli on November 18, 2011

Red Kale

I love Kale. I’ll eat it in salads, steamed, stir-fried and often serve it to guests.  The funny thing about serving Kale to guests is that they have often asked how I cooked it. Often, it is easy to over cook or burn Kale.  As with any green leafy veggie, it’s kinda delicate much like Spinach. I find Kale to be tougher than Spinach, and to have a less pungent flavor. But, like Spinach, it is versatile once you get the hang of when it’s been cooked long enough to avoid over-cooking and creating a pile of green mush.

Variety of Kale

Dino Kale

There are several types of Kale available at our local food Co-0p, but you’ll likely find Green Kale in most regular grocery stores. It looks just like Red Kale, but is Green. There’s also Lacinato Kale or “Dinosaur” as my kids like to call it for a different texture. There are many other varieties. But, for now, I’m going to show you how I cooked Dino and Red Kale this week. It’s what I had on hand, but I know you can use any type for this recipe. Since I’ve been asked twice in the past month how I cook Kale, I decided it was time to share. So, today’s recipe is prompted by my friends Karen and Kathy.

If you have a recipe or specific food questions for me, please don’t hesitate to send me a message on the Contact Page, or send me a Tweet or Facebook message!

Recipe: Simple Garlic Kale


– 4-6 leaves Kale

– About 1/4 or less Water

– 1 Clove Garlic

– 1/2 Teaspoon Dried Thyme

– 1 Tablespoon Olive Oil

– Salt to taste

Cut along the stem of the Kale, or rip the leave portion off.

Pour enough water into a skillet or large pan to just cover the surface, and turn onto high heat. Wash and strip the Kale leaves off their stem. Chop into desired size (either 1 inch squares), or rip into small pieces. Add to the hot pan of water. Chop or dice Garlic and add to the pan.

Stir the Kale often while the water evaporates

Stir the Kale around, and let cook until the water starts to evaporate and the Kale becomes a deeper color. Once it’s limp enough to poke with a fork, turn the heat down to low, and drizzle with Olive Oil. You can let it sit for about 20 minutes before serving, but if you wait longer it gets over cooked and mushy. Remove Garlic or dish it up with the Kale. Add Salt to taste – enjoy!

Garlic Kale, ready to eat.

This recipe will serve 2 Adults a side portion, but you can easily increase it for larger portions or more people.

p.s. I’ve enjoyed this with Sliced Ginger instead of the Garlic for a different flavor.

Do you have a favorite Kale recipe? Please share!

I’ll be making a Kale Salad for Thanksgiving with family. So, stay tuned…

p.s. Shared on Real Food Forager’s Fat Tuesday link up.




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{ 3 comments… read them below or add one }

Kristy Lynn @ Gastronomical Sovereignty November 19, 2011 at 3:06 pm

ooooh! I have a fantastic kale recipe – posting it this week!


holli November 19, 2011 at 8:17 pm

Yay, I’ll be looking for it:)

Reply November 25, 2011 at 5:33 pm

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


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