Kale Recipe

Prepare the kale

Wash the kale thoroughly to remove grit. Strip the leaves from the tough central stems by holding the stem with one hand and pulling the leaf away with the other. Stack and roughly chop the leaves into 1- to 2-inch pieces. Measure about 10 ounces (a large bunch).

Heat the pan

Place a large skillet or sauté pan over medium heat. Add 2 tablespoons of extra-virgin olive oil and warm until shimmering but not smoking (about 1 minute).

Sauté aromatics

Add the sliced or minced garlic (or shallot if using) to the pan and cook, stirring, until fragrant and just beginning to soften, about 30–45 seconds. Add the red pepper flakes and toast briefly (10–15 seconds).

Cook the kale

Add the chopped kale to the pan — it will look like a lot but will quickly wilt. Toss to coat with oil and aromatics. Add 2 tablespoons of water or vegetable stock, cover the pan, and let steam for 2 minutes. Remove the lid, stir, and continue to cook, uncovered, stirring occasionally, until the kale is tender but still bright green, 3–5 more minutes. If the pan becomes dry, add another tablespoon of water.

Season and finish

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Squeeze 1 tablespoon of fresh lemon juice over the kale and toss. Taste and adjust seasoning. If using, sprinkle 2 tablespoons grated Parmesan or Pecorino and toss to combine. If using optional add-ins, stir in toasted nuts or cherry tomatoes in the last minute to warm through.

Transfer to a serving dish and serve hot or warm. Leftovers keep well refrigerated for 3–4 days; reheat in a skillet with a splash of water or stock.