Garlic Kale

Garlic Kale

86 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  Demara

“A delicious, garlicky way to cook the underused, antioxidant rich kale!”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (86)

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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.



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!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cheesy Kale Chips


next recipe:

Italian Kale