Kale is one of the healthiest vegetables on the planet, yet college students tend to steer clear. But why? It’s an adaptable vegetable that can add a health kick to soups, stews, stir-frys, pasta, salads and much more. I really didn’t like kale until my mom crisped it up in the skillet with some garlic. Try this one out – it’s the perfect starter-recipe for any kale nube.


Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

Servings: 4

1 bunch of kale
2 tablespoons extra-virgin olive oil
5 cloves garlic, finely minced

Photo by Alex Weiner

1. Thoroughly rinse kale in cold water, then dry. Remove stems and tear kale into chunks.
2. In a large skillet, over medium-high heat, add olive oil and garlic. Stir and cook until fragrant, 30 seconds.

Photo by Alex Weiner

3. Cook until slightly wilted but still crisp, about 1 to 2 minutes. Season with salt and pepper to taste. Transfer to serving dish and enjoy.

Photo by Alex Weiner