Kale and Radicchio Sauté with Garlic and Chili Flakes
A simple sauté highlighting the sharp bitterness of radicchio and kale balanced by garlic and a touch of chili heat. This italian-inspired vegetarian ready in about 20 minutes pairs chopped kale leaves, chopped radicchio, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, chopped kale leaves
- 2 cups, chopped radicchio
- 4 cloves, thinly sliced garlic cloves
- 1/2 tsp red chili flakes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil over medium heat in a large skillet until shimmering. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until garlic is fragrant but not browned.
- Step 2: Add 4 cups chopped kale and 2 cups chopped radicchio to the skillet. Stir well to coat with oil and garlic.
- Step 3: Sprinkle 1/2 tsp salt over the greens and cook, stirring frequently, for 6-8 minutes until kale is tender and radicchio softens but retains color.
- Step 4: Remove from heat and stir in 1 tsp lemon zest and 1 tbsp lemon juice to brighten the flavors before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kale and Radicchio Sauté with Garlic and Chili Flakes take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kale and Radicchio Sauté with Garlic and Chili Flakes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped kale leaves from drying out.
Can I substitute ingredients in Kale and Radicchio Sauté with Garlic and Chili Flakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kale and Radicchio Sauté with Garlic and Chili Flakes for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kale and Radicchio Sauté with Garlic and Chili Flakes?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
