Seared Kale

Whole Living, October 2011
  • Yield Makes 2 cups
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  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale (about 1 lb), stems removed, leaves torn
  • Coarse salt


  1. In a large saute pan, heat 1 tablespoon
    oil over medium heat. Add garlic
    and cook until translucent, about
    15 seconds. Turn heat to high
    and add kale in batches. Season
    with salt. Press down firmly with
    a spatula to sear leaves. Transfer
    to a plate. Repeat with remaining
    oil and leaves. Let cool completely.

Cook's Note

Seared kale can be refrigerated for up to 3 days.

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