Don’t let dark leafy greens intimidate you, show them who’s boss!

Flavorful in the best way, this method and flavor profile will convert you green-haters into lovers, and tastes especially good with an egg on top.

Gluten-free, dairy-free, grain-free, vegan and delicious!

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5 from 1 reviews
Garlicky Skillet Kale
Cook time
Total time
Serves: 4
  • 1 bunch Kale Leaves (tear into bite sized pieces)
  • 2 tbsps Extra Virgin Olive Oil
  • 1 Sea Salt (pinch)
  • 2 Garlic (cloves, minced)
  • ½ tsp Red Pepper Flakes (or more to taste!)
  • ¼ Lemon (lemon wedge for squeezing )
  1. Wash kale and tear or chop into bite sized pieces.
  2. Melt the oil in a skillet over medium-high heat. Put greens in skillet, add salt and cook, stirring regularly, until greens become bright green, about 2-3 minutes.
  3. Push the greens to the sides of the skillet, making a well in the middle of the pan. Add a bit more oil, then garlic and red pepper flakes. Cook for about a minute, then stir the aromatics into the greens, incorporating it all together.
  4. Turn off heat and squeeze lemon over the entire skillet.
  5. Enjoy!
No kale: You may use any type of leafy green, any type of oil, and any type of acid in this recipe. It’s infinitely versatile!

Cooking greens: Removing the stems from the greens will help cut down on cook time, toughness, and some of the bitterness.


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