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Garlicky Sauteed Kale with Chili

So simple and perfect for any gathering throughout the year. Whether you’re a party of one or ten, there’s always something to celebrate and why not do so with greens!

Garlicky Sauteed Kale with Chili


  • 1 large bunch kale 11oz / 300g
  • 2 Tbsp. coconut oil
  • 3 cloves garlic
  • ¼ cup / 60ml vegetable stock
  • flaky salt, black pepper, and chili flakes to taste
  • juice of ½ lemon
  • 2 Tbsp. cold-pressed olive oil


  • Wash kale well and spin dry. Remove the tough ribs and discard. Roughly chop or tear kale leaves into medium-sized pieces. Mince garlic.
  • Heat coconut oil in a large skillet. Add garlic and add as many chili flakes as you like, then fry over medium heat just until the garlic is slightly golden. Add kale, a generous sprinkling of salt and toss to coat. Add the vegetable stock then cover the skillet immediately to steam the kale. After 2 minutes, remove lid, stir the kale and place the lid back on to steam for two more minutes – do not overcook.
  • After 4-5 minutes remove the kale from the heat and squeeze half a lemon over the kale, and drizzle olive oil. Toss to coat and taste, add more salt if desired. Serve immediately.


Serves 4