Kale with Garlic and Thyme

Antioxidant-rich, dark leafy greens like kale are nutritional powerhouses loaded with calcium, beta carotene, and vitamin C. They’re also high in fiber and phytochemicals.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. kale
  • 1 Tbsp. olive oil
  • 1 medium red onion, peeled and chopped
  • 1 Tbsp. chopped garlic
  • 1⁄4 tsp. crushed red pepper
  • 1⁄2 tsp. dried thyme
  • 1⁄4 cup dry sherry
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Bring a large pot of well-salted water to a rolling boil. Add the kale and cook for 10 minutes until it has lost its waxy coating and the leaves are tender. Transfer to a colander to drain, reserving about 1⁄2 cup of the cooking liquid. Roughly chop the kale.
  • Heat the oil in a large skillet or Dutch oven. Add the onion, garlic, crushed red pepper, and thyme. Cook over medium heat until the onions are soft and starting to brown around the edges.
  • Splash in the sherry; cook for 5 minutes until all alcohol has evaporated. Add back the kale and reserved liquid; cook 10 minutes more. Season with salt and pepper.