Last Updated on May 29, 2023 by Heather Reseck

If you’ve been intimidated by dark green leafy vegetables, try this simple cooking technique for starters. It’s an easy way to cook kale or other greens.

If you can find it, use lacinato kale. You’ll find this more tender, less bitter variety, also called dinosaur, black palm, or Tuscan kale, at farmers markets, natural food stores, and a growing number of grocery stores. It looks like palm leaves that are blistered rather than the typical curly kale.

Variations:

Oil-Free Garlicky Kale: Omit the oil.
Garlicky Chard: Substitute chard for the kale. Finely chop chard stems and cook them with the leaves. Adjust the cooking time as needed.
Garlicky Baby Greens: Substitute baby kale, baby spinach, and baby chard, or a combination.
Other Greens: Substitute collards, turnip, mustard greens, or raab.
Substitute sliced garlic for the minced garlic.

Tips:

The fastest way to remove kale stems: Strip the leaf from the stem, starting at the base of the leaf, tearing off both sides of the stem at once.
This is a good way to use baby greens before they go bad.
Delicious served over polenta, added to white bean soup, or served with beans or pasta.

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Garlicky Kale and Other Greens

If you’ve been intimidated by dark green leafy vegetables, try this simple cooking technique for starters. If you can find it, use lacinato kale. You’ll find this tender, less bitter variety, also called dinosaur, black palm, or Tuscan kale, at farmers markets and natural food stores.

Prep Time10

Cook Time10

Course: Vegetable

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, vegan, vegetarian

Servings: people

Calories: 65kcal

Author: Heather Reseck, RDN

Ingredients

4 cloves garlic pressed or minced
2 bunches kale about 1 pound
1 medium onion chopped
2 tablespoons water
4 cloves garlic minced
3-4 tablespoons water
¼ teaspoon salt
1 tablespoon olive oil
2 teaspoons lemon juice

Instructions

Mince or press garlic and set aside to allow the cancer-fighting compounds to develop.
Remove the stems from the kale. (See tip.) Submerge the leaves in water and swish around to dislodge dirt. Drain in a colander. Chop kale into small pieces, about 1-inch or smaller. You should have about 10-12 cups of chopped kale.
Place onion and 2 tablespoons water in a Dutch oven or large saucepan over medium heat. Cover, and cook, stirring once or twice, until soft, about 5-7 minutes.
Remove the lid. Stir in the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in 3 tablespoons water, salt, and the greens. Stir constantly until greens start to wilt, about 1 minute. Cover and cook, stirring once or twice, for 5 minutes.
Remove the lid and cook until tender and water has evaporated, another 1-5 minutes, depending on the desired tenderness. Add the additional 1 tablespoon water if needed. d heat through.
Remove from the heat. Stir in the oil and lemon juice. Season with salt to taste.
Makes about 2-2½ cups

Notes

Variations

Oil-Free Garlicky Kale: Omit the oil.
Garlicky Chard: Substitute chard for the kale. Finely chop chard stems and cook them with the leaves. Adjust the cooking time as needed.
Other Greens: Substitute collards, turnip, mustard greens, or raab.
Substitute sliced garlic for the minced garlic.

Tips

The fastest way to remove kale stems: Strip the leaf from the stem, starting at the base of the leaf, tearing off both sides of the stem at once.
This is a good way to use baby greens before they go bad.
Delicious served over polenta, added to white bean soup, served with beans or pasta.

Nutrition

Garlicky Kale

Variations:

Tips: