Crunchy kale

Contributed by Preston Maring, MD

Crunchy kale

I use as one of my search engines for recipes. Having picked up a couple bunches of kale from Nunes Organic Farm at my hospital's market, I just searched for "kale" and came up with lots 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.

Servings: 2


  • 1 bunch of kale, thick stems removed and 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 BIG 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 soon as it cooks down a little. Keep stirring and cooking and it will get nice and crunchy. 
  4. Serve it hot.

Nutrition Information (per serving)

Does not include added salt:

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