Equipment
Ingredients
Greens & Aromatics
- 400 g kale, fresh bunch
- 30 ml extra virgin olive oil
- 3 garlic, thinly sliced
- ½ lemon, juiced
- 3 g fine sea salt
- 30 ml water
Nutrition (per serving)
Method
Strip the tough stems from the kale leaves and discard or save for stock. Tear or chop the leaves into bite-sized pieces.
Rinse the kale leaves thoroughly. Do not dry completely; the clinging water droplets aid in the cooking process.
Heat the olive oil in a large sauté pan over medium heat (approx. 175°C/350°F). Add the sliced garlic.
Cook the garlic gently for 1-2 minutes until fragrant and pale gold, being careful not to brown or burn it.
Increase heat to medium-high. Add the kale in batches if necessary. Toss with tongs to coat in the garlic oil.
Add the water (30ml) and immediately cover the pan to trap the steam. Cook for 2-3 minutes until the kale is bright green and tender.
Remove the lid and cook for another minute to evaporate any excess liquid. Season with salt.
Remove from heat and drizzle with fresh lemon juice just before serving to maintain the brightness.
Chef's Notes
- Slicing garlic rather than mincing it reduces the risk of burning and provides pleasant, mellow bites of garlic sweetness.
- Using the water adhering to the leaves after washing plus a small splash creates a 'steam-sauté' environment, which makes the greens tender without needing excessive oil.
- Acid cuts bitterness. If your kale tastes particularly bitter, slightly increase the lemon juice or add a tiny pinch of sugar.
- Lacinato (Dino) kale cooks faster and is generally more tender than Curly kale, which may require an extra minute of steaming.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently reheat in a pan over low heat or microwave for 30-60 seconds.
