Hearth Baked Garlic Sautéed Kale (Printable Version)

Tender kale sautéed with garlic and baked briefly for a flavorful, warm winter side dish.

# Ingredient List:

→ Vegetables

01 - 1 large bunch kale (approximately 10.5 ounces), stems removed, leaves roughly chopped
02 - 1 medium yellow onion, thinly sliced

→ Aromatics

03 - 4 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra virgin olive oil

→ Seasonings

05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Finish

08 - 1 tablespoon lemon juice
09 - 2 tablespoons toasted pine nuts (optional, for garnish)

# How to Make It:

01 - Set the oven temperature to 400°F and place a large ovenproof skillet or cast-iron pan inside to warm.
02 - Heat olive oil in a large sauté pan over medium heat; cook the sliced onion for 3 to 4 minutes until softened.
03 - Incorporate minced garlic and continue cooking for an additional minute, stirring frequently to prevent burning.
04 - Add chopped kale, sea salt, black pepper, and crushed red pepper flakes if desired. Sauté while tossing regularly until the kale wilts and turns bright green, about 4 to 5 minutes.
05 - Carefully remove the hot skillet from the oven and evenly spread the sautéed kale mixture inside. Return the skillet to the oven and bake for 10 to 12 minutes until the edges develop slight crispness.
06 - Remove from oven, drizzle with lemon juice, and garnish with toasted pine nuts if using. Serve immediately.

# Expert Advice:

01 -
  • The oven finish turns the edges crispy while keeping the center tender, creating a texture that makes you forget you're eating kale.
  • It comes together in under 40 minutes and tastes like you spent twice as long on it.
  • Works as a side, a bed for grains, or honestly, eaten straight from the skillet when no one's looking.
02 -
  • Don't skip preheating the oven dish—the initial sear on that hot surface is what creates those irresistible crispy edges.
  • Kale releases moisture as it cooks, so the oven time is actually doing two jobs: crisping the texture and concentrating the flavor.
  • Lemon juice at the very end is non-negotiable; it brightens everything and keeps the dish from tasting flat.
03 -
  • Tear your kale into roughly bite-sized pieces rather than chop it fine—bigger pieces stay textured in the oven instead of becoming papery.
  • If your garlic starts to brown during that minute in the pan, lower the heat immediately; it only takes seconds to go from fragrant to burnt.
  • Make this recipe twice as much as you think you need—it reheats beautifully and tastes even better the next day.

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