Garlicky Kale

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Total Cost: $1/serving
Fast food side dish: $1 – $5
McDonald’s side salad: $1.59

Kale is kind of a powerhouse veggie. While it’s relatively a new kid on the block (you could only buy it at a few grocery stores in Connecticut until about 10 years ago), it provides so many vitamins that I love adding it to as many recipes as I can.

I really love kale, but I rarely know what to do with it. 

It’s kind of tough and woody, and the stalks get all gelatiny if you don’t remove them. 

For a while, kale was just sitting in my refrigerator waiting for me to find its purpose. Which now I have. In the form of this garlicky kale recipe.


Garlicky Kale: A Veritable Powerhouse

This kale is so easy to make. It takes about five minutes to tear the leaves from the stalks and throw the onions, kale, and roasted garlic in the pan.

I usually make a big batch of this at the beginning of the week and add it to salads, pasta, rice, and sandwiches all week long.

Cleanup is easy, too. Since I have a big Pyrex bowl of chopped onions in the fridge on-hand at all times, I don’t even need to get out my cutting board.

I use roasted garlic because the roasting extracts a sweet and nutty flavor. Also, roasting it allows me to just smash the garlic clove a little before adding it to the pan, meaning I don’t even need to dirty a cutting board.


There are only a few ingredients in this recipe:

I use avocado oil in this recipe, but you can definitely use olive oil, sunflower oil, grapeseed oil, or any other oil you like.

You could even use a garlic-flavored oil if you wanted to add even more garlic.

Or, sautee the kale and onions in a little sesame oil for a toasted flavor.

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What to Do With Garlicky Kale?

Garlicky kale tastes great with pretty much anything. I eat it as a side dish, serve it over rice, and add it to sandwiches. Some of my favorite recipes that include garlicky kale include:

  • Bacon, egg, cheese, and kale breakfast sammy
  • Crispy rice with garlicky kale
  • Pasta with butternut squash and kale

Garlicky Kale Recipe

Prep Time: 5 min.

  • 1 tbl neutral oil
  • 1/2 white or yellow onion, chopped
  • 1 bunch kale
  • 2-to-3 cloves of roasted garlic

1. Heat oil in skillet over medium heat.

2. Add chopped onions; sweat onions until they’re translucent.

3. Pull kale leaves from the stems, tear into bite-size pieces, and add to the skillet; season with salt and pepper; cover.

4. Chop the roasted garlic and add to the kale; cook for a few minutes or until the kale is wilted.


Products Mentioned in This Post

pyrex bowl

Pyrex Bowls

Sesame Oil

Sesame Oil

Avocado oil

Avocado Oil

Spice Store

Spice Blends


Hey, hay! Guess what, guys? I’m not a nutritionist, nor am I a doctor. Even worse, I’ve never even played one on TV. Please check with your doctor or nutritionist before switching up any diet. Most of my recipes/recommendations include known allergens. If you have an allergy or food insensitivity, please don’t use those ingredients in your cooking.