Garlicky Kale with Lemon & Crispy Breadcrumbs
Ingredients
- 1 bunchkale (curly or Lacinato)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ cuppanko breadcrumbs
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 pinchsalt and black pepper
Prep
- 01
Wash and roughly chop 1 bunch kale, discarding thick center stems.
- 02
Mince 4 garlic cloves.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 cup panko breadcrumbs and toast, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a small bowl and season with a pinch of salt. Set aside.
- 02
In the same skillet, add remaining 2 tablespoons olive oil and 4 minced garlic cloves. Cook for 30 seconds, stirring, until fragrant.
- 03
Add the chopped kale in batches, tossing to coat with oil as it wilts. Continue cooking for 3 to 4 minutes, until tender but still bright green.
- 04
Squeeze juice from 1 lemon over the kale, add 1/4 teaspoon red pepper flakes, and toss well. Taste and adjust salt and pepper.
- 05
Transfer to a serving bowl and top with crispy breadcrumbs just before serving.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. A sprinkle of grated Parmesan cheese over the breadcrumbs adds savory depth. Fresh thyme or a dash of garlic powder layered into the toasted breadcrumbs brings extra flavor.