Charred Kale with Crispy Garlic and Lemon
Ingredients
- 1 poundkale (lacinato or curly)
- 6 clovesgarlic
- ¼ cupolive oil
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Slice kale into bite-sized pieces, discarding any thick center ribs if desired (or keep them—they soften with cooking).
- 02
Slice 6 garlic cloves thinly.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add thinly sliced garlic and cook until golden and crispy, about 2 minutes. Transfer garlic to a plate with a slotted spoon, leaving the oil behind.
- 02
Increase heat to medium-high. Working in two batches, add kale (stems and all) and cook, stirring frequently, until deeply charred and tender, 4-5 minutes per batch. Return the first batch to the pan if needed.
- 03
Toss the kale with the crispy garlic, juice of 1 lemon, and a pinch of salt and black pepper. Taste and adjust. Serve warm, drizzling any oil and garlic bits from the pan over the top.
Spice Tips
For a subtle heat, add the red pepper flakes to the oil when the garlic cooks. For brightness, finish with a pinch of fleur de sel or Maldon salt and an extra squeeze of fresh lemon juice.