Sautéed Kale with Shallots and Garlic
By Erica TurnerPublished on October 19, 2025
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons extra-virgin olive oil 2 large shallots, halved and sliced thin (⅔ cup)½ teaspoon plus ⅛ teaspoon table salt 4 garlic cloves, sliced thin1 pound lacinato kale, stems cut into 1-inch lengths (1¾ cups), leaves cut into 1 to 1½-inch pieces (12 cups), divided¼ cup water 1 teaspoon lemon juice, plus extra for serving¼ teaspoon pepper
Before You Begin
Cooking the stems and leaves separately is important for achieving the desired texture. Do not substitute bagged, precut kale.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 2 large shallots, halved and sliced thin, and ½ teaspoon plus ⅛ teaspoon table salt and cook, stirring frequently, until lightly browned, about 2 minutes. Add 4 thinly sliced garlic cloves and cook, stirring constantly, until lightly browned, 30 to 60 seconds.
- Stir in 1¾ cup kale stems cut into 1-inch lengths and ¼ cup water, cover, and cook until stems are crisp-tender and bright green, 4 to 5 minutes, shaking skillet and stirring occasionally. Uncover, add 8 cups kale leaves cut into 1- to 1½-inch pieces and cook until just starting to wilt, 30 to 60 seconds. Add remaining 4 cups kale leaves and continue to cook, stirring frequently, until all leaves are tender, 2 to 3 minutes longer.
- Off heat, stir in 1 teaspoon lemon juice and ¼ teaspoon pepper. Season with salt, pepper, and lemon juice to taste. Serve.
Time
25 minutesYield
Serves 4 to 6Ingredients
2 tablespoons extra-virgin olive oil
2 large shallots, halved and sliced thin (⅔ cup)
½ teaspoon plus ⅛ teaspoon table salt
4 garlic cloves, sliced thin
1 pound lacinato kale, stems cut into 1-inch lengths (1¾ cups), leaves cut into 1 to 1½-inch pieces (12 cups), divided
¼ cup water
1 teaspoon lemon juice, plus extra for serving
¼ teaspoon pepper
Ingredients
2 tablespoons extra-virgin olive oil
2 large shallots, halved and sliced thin (⅔ cup)
½ teaspoon plus ⅛ teaspoon table salt
4 garlic cloves, sliced thin
1 pound lacinato kale, stems cut into 1-inch lengths (1¾ cups), leaves cut into 1 to 1½-inch pieces (12 cups), divided
¼ cup water
1 teaspoon lemon juice, plus extra for serving
¼ teaspoon pepper
Ingredients
2 tablespoons extra-virgin olive oil
2 large shallots, halved and sliced thin (⅔ cup)
½ teaspoon plus ⅛ teaspoon table salt
4 garlic cloves, sliced thin
1 pound lacinato kale, stems cut into 1-inch lengths (1¾ cups), leaves cut into 1 to 1½-inch pieces (12 cups), divided
¼ cup water
1 teaspoon lemon juice, plus extra for serving
¼ teaspoon pepper
Why This Recipe Works
Everybody loves pebbly-soft lacinato kale leaves, but one of the variety’s most appealing traits is that every bit of the stalk is nice to eat—including the stems—so there’s no waste. After sautéing lots of shallot and garlic, we cooked the stem pieces in water to give them a jump on softening and then added the leaves in two batches so they wilted and softened. A last-minute splash of lemon juice complemented the leaves’ earthy, mineral-y flavor and the savory aromatics.
Before You Begin
Cooking the stems and leaves separately is important for achieving the desired texture. Do not substitute bagged, precut kale.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 2 large shallots, halved and sliced thin, and ½ teaspoon plus ⅛ teaspoon table salt and cook, stirring frequently, until lightly browned, about 2 minutes. Add 4 thinly sliced garlic cloves and cook, stirring constantly, until lightly browned, 30 to 60 seconds.
- Stir in 1¾ cup kale stems cut into 1-inch lengths and ¼ cup water, cover, and cook until stems are crisp-tender and bright green, 4 to 5 minutes, shaking skillet and stirring occasionally. Uncover, add 8 cups kale leaves cut into 1- to 1½-inch pieces and cook until just starting to wilt, 30 to 60 seconds. Add remaining 4 cups kale leaves and continue to cook, stirring frequently, until all leaves are tender, 2 to 3 minutes longer.
- Off heat, stir in 1 teaspoon lemon juice and ¼ teaspoon pepper. Season with salt, pepper, and lemon juice to taste. Serve.
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