Easy skillet kale

This five-ingredient recipe holds up well to reheating.

“Cooking kale quickly in a very hot skillet gives the greens a slight smokiness,” says Denver-based recipe developer Julia Heffelfinger. “Plus, since the Lacinato variety is a sturdy green, it’s easy to heat up later in the week.”

Yields 2 cups

This recipe is part of our meal prep series. Click here for all the details.


1 tablespoon extra virgin olive oil
1 small bunch Lacinato kale, stemmed and leaves chopped
½ teaspoon crushed red pepper
Kosher salt
Lemon wedge


In a large skillet, heat the olive oil. Add the kale, crushed red pepper, and a pinch of salt and cook over high heat, until the kale is tender and charred in spots, about two minutes.
Remove from heat and season with more salt as desired. Squeeze the lemon over the top then store in an airtight container in the fridge.