25 min
25 min
4 servings


  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, very roughly chopped 
  • Small pinch of red pepper flakes 
  • 2 bunches red kale, thick stems removed and leaves chopped 
  • Kosher salt and freshly ground black pepper 
  • Juice of half a lemon 
  • 1/3 cup water or vegetable broth 


Heat the olive oil a large saute pan over medium-high heat. Once hot, toss in the garlic and cook until it starts to turn golden around the edges. Add the red pepper flakes and saute for just 1 minute. Add the kale, season with salt and pepper, and toss and cook until it's nice and wilted down, 3 to 4 minutes. Squeeze in the lemon juice and add the water to the pan. Cook the kale, stirring occasionally, until all the liquid cooks out of the pan, about 5 minutes. The kale will be nice and soft.

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