Steam Cooked Kale Greens Recipe

Wash and trim

Rinse the kale thoroughly under cold running water to remove grit. Shake off excess water. Remove and discard tough stems by folding each leaf in half and slicing or pulling the stem out, then tear or chop leaves into 1-2 inch pieces. Pat or spin the leaves lightly to remove excess surface moisture.

Measure liquids and aromatics

Measure 1 cup water for the steamer. Mince 2 garlic cloves (if using) and measure out olive oil, lemon juice, salt, pepper, and red pepper flakes.

Bring water to a simmer

Pour 1 cup water into a large pot fitted with a steamer basket or into a wide saucepan with a heatproof colander that fits. Bring the water to a steady simmer over medium-high heat.

Add kale to steamer

Pile the prepared kale into the steamer basket. It's okay if it is mounded; kale wilts significantly. Cover the pot with a tight-fitting lid.

Steam until tender

Steam the kale until bright green and tender when pierced with a fork, 6–10 minutes. Check at 6 minutes for softer texture or up to 10 minutes for very tender, wilted greens. If using a smaller steamer basket, you may need to steam in two batches to avoid overcrowding.

Optional garlic finish

If using garlic, while kale is steaming, warm olive oil in a small skillet over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant but not browned. Remove from heat.

When the kale is done steaming, remove the basket from the pot and transfer kale to a large bowl or back into the pot. Drizzle with 2 tbs olive oil (or the garlic-infused oil if used) and 1 tbs lemon juice. Sprinkle 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes if desired.

Toss gently but thoroughly to coat the leaves and distribute seasoning. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Serve warm as a side dish, or cool and refrigerate in an airtight container for up to 4 days.