Kale Anders Ingles is a simple, savory side dish of tender kale sautéed with garlic and olive oil, inspired by the way kale is often prepared in Spanish and Portuguese home cooking. It works because the quick heat tames kale’s bitterness while the garlic and a splash of lemon brighten every bite. This version is easy enough for a weeknight and pairs with almost anything.
Ingredients
- 1 large bunch kale (about 12 oz / 340 g), stems removed and leaves torn into bite-size pieces
- 3 tablespoons (45 ml) olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon fine sea salt, plus more to taste
- 1 tablespoon (15 ml) fresh lemon juice
- Freshly ground black pepper, to taste
Instructions
- Wash the kale leaves thoroughly and shake off excess water. Tear the leaves into 2-inch pieces and pat dry with a clean kitchen towel or salad spinner. Keeping some moisture on the leaves is fine; it helps the kale wilt.
- Heat 2 tablespoons (30 ml) of the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes, if using, and cook, stirring constantly, until the garlic is fragrant and just starting to turn golden, about 1 minute. Do not let it brown too much or it will taste bitter.
- Add the kale to the skillet in batches if needed, tossing to coat with the garlic oil. Sprinkle with the salt. Cook, stirring frequently, until the kale is wilted and tender but still bright green, about 4 to 6 minutes. If the pan looks dry, add a splash of water or the remaining tablespoon of olive oil.
- Remove the skillet from the heat. Drizzle the kale with the lemon juice and the remaining 1 tablespoon (15 ml) olive oil. Toss well, then season with black pepper and additional salt if needed.
- Serve immediately, warm or at room temperature.
Tips
- Stem removal: To remove stems quickly, hold the stem end and pull the leaves downward with your other hand, or simply fold each leaf in half and slice the stem away. The stems are tough and fibrous, so discard them or save them for stock.
- Substitutions: No kale? Use Swiss chard or collard greens, but adjust cooking time: chard cooks faster, collards need a few extra minutes. If you don’t have lemon, a splash of red wine vinegar or sherry vinegar works well.
- Don’t overcook: Kale can turn mushy and dull if cooked too long. Cook just until it is tender but still has a slight bite. The color should remain vibrant green.
- Make it ahead: You can wash and tear the kale up to 2 days in advance and store it in a sealed bag in the fridge. The cooked dish is best fresh, but leftovers can be stored as noted below.
Serving Suggestions
This garlicky kale is a versatile side. Serve it alongside grilled chicken, roasted fish, or a seared steak. It also works well tucked into grain bowls, mixed into pasta, or topped with a fried egg for a simple lunch. For a Spanish-inspired meal, pair it with tortilla española or a simple white bean stew.
Variations
- Add protein: Toss in cooked chickpeas or white beans during the last 2 minutes of cooking for a heartier dish.
- Add nuts: Sprinkle toasted pine nuts, slivered almonds, or chopped walnuts over the top just before serving.
- Use different greens: Mix kale with spinach or arugula for a milder flavor. Add the spinach or arugula in the last minute of cooking.
- Make it spicy: Increase the red pepper flakes or add a pinch of smoked paprika along with the garlic for a smoky kick.
Storage and Reheating
Store leftover kale in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or olive oil until heated through, about 2 to 3 minutes. You can also microwave it in 30-second bursts, but the texture will be softer. The lemon flavor fades over time, so you can add a fresh squeeze of lemon after reheating if you like.
Frequently Asked Questions
Can I use baby kale instead of mature kale? Yes, baby kale is more tender and cooks faster. Reduce the cooking time to about 2 to 3 minutes, and you can skip the stem removal since baby kale stems are thin and edible.
Do I need to massage the kale first? For this sautéed method, no. Massaging is helpful for raw kale salads to break down the fibers, but the heat of the skillet will tenderize the leaves quickly.
Can I make this without oil? You can use a splash of vegetable broth or water instead of the olive oil for the initial sauté, but the garlic may stick. Add a little more liquid as needed. The final drizzle of olive oil adds richness, but you can omit it if you prefer.
Why is my garlic burning? Garlic burns easily because it has high sugar content. Keep the heat at medium, not high, and stir constantly. If the garlic starts to brown too quickly, remove the pan from the heat for a few seconds and lower the temperature before adding the kale.
Can I freeze cooked kale? Yes, but the texture will be much softer after thawing. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat gently. It is best used in soups or stews rather than as a side dish.
What does “Anders Ingles” mean? The phrase is not a standard Spanish or Portuguese term; it appears to be a playful or invented name. This recipe is simply a garlicky sautéed kale dish inspired by Iberian cooking styles.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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