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Basic Skillet Kale
2 to 3 servings Easy
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Ingredients (6)

  • 2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 bunch curly kale, ribs and stems removed
  • 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1/2 a lemon, plus 1 lemon, quartered, for serving
  • 1/4 teaspoon red pepper flakes
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Nutritional Information
  • Calories270
  • Fat26.17g
  • Saturated fat5.94g
  • Trans fat0.12g
  • Carbs0.13g
  • Fiber0.06g
  • Sugar0.02g
  • Protein8.38g
  • Cholesterol43.2mg
  • Sodium708.63mg
  • Nutritional Analysis per serving (2 servings) Powered by

Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.


  1. 1In a large skillet, bring the water to a boil.
  2. 2Add 1 teaspoon of the salt and the kale leaves. Simmer, uncovered, turning the leaves with tongs until all are tender, about 10 minutes.
  3. 3Drain the leaves in a colander, quickly pressing out any excess water with the back of a large wooden spoon.
  4. 4Transfer the kale to a warmed bowl, add the oil, remaining 1/2 teaspoon of salt, lemon zest, and red pepper flakes and toss well to coat. Taste and season with additional salt if needed. Serve with the lemon wedges.
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