1 large bunch kale
3 tablespoons olive oil
4 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
Sesame oil, for drizzling
Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.