Garlic-Buttered Kale with Crispy Breadcrumbs
Ingredients
- 1 bunchkale (about 1 pound)
- 3 tablespoonbutter
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Remove kale leaves from stems and tear into bite-sized pieces. Rinse and pat dry.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add panko breadcrumbs and cook, stirring frequently, for 2-3 minutes until golden and toasted. Transfer to a small bowl and season with a pinch of salt. Set aside.
- 02
In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- 03
Add the kale to the skillet in batches, stirring to coat with butter and garlic. Cook for 5-7 minutes, stirring occasionally, until the kale is tender and the leaves begin to crisp slightly at the edges.
- 04
Season with salt and black pepper to taste. If using red pepper flakes, sprinkle them in now and stir to combine.
- 05
Transfer to a serving plate and top with the crispy breadcrumbs just before serving.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a small pinch of nutmeg to the butter. A squeeze of fresh lemon juice at the end brightens the whole dish without overwhelming it.
This dish is best served immediately while the breadcrumb topping is still crispy. Leftovers can be reheated gently in a skillet, though the crumbs will soften.