Crunchy kale

Contributed by Preston Maring, MD

Crunchy kale

Search for "kale" on and you'll end up with a lot of choices. Anything crunchy is fine with me, so this one spoke to me.

Kale, like other greens, wilts down a lot in volume when cooked so one bunch makes a pretty small side dish of a good-sized snack.

Servings: 2


  • 1 bunch kale with thick stems removed, leaves coarsely chopped after washing and drying
  • 3 cloves garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • Salt to taste


  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the garlic for a couple minutes then remove it before it gets too brown.
  3. Add the kale in big handsful, adding more as it cooks down. Keep stirring and cooking and it will get nice and crunchy. 
  4. Serve hot.

Nutrition information (per serving)*

  • Calories: 100
  • Total fat: 8 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 1 g
  • Total sugars: 0 g
  • Protein: 3 g

*Does not include added salt.