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Sautéed Kale with Chiles and Lemon

Author: Gaby


  • 3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 2 Fresno chile peppers —halved seeded and thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2-3 bunches Tuscan kale stems discarded and leaves coarsely chopped
  • 1 lemon juiced (about 2-3 tablespoons)
  • Kosher salt and freshly cracked black pepper to taste


  • In a large skillet, heat the oil over medium heat.
  • Add the garlic, chile and crushed pepper and cook for about 1 minute until fragrant. Add in the kale and let wilt for a minute or so before adding more. Cook, tossing frequently, until the kale is tender, about 3 to 5 minutes total. Remove from heat.
  • Stir in the lemon juice and season with salt and pepper. Transfer to a platter and serve.