Simple Kale with (almost too much) Garlic

Our Master of Public Health student intern Sarah Refvem provided another fantastic recipe this week. She believes food and cooking can bring people together and strengthen communities. She wants to share her passion for taking time out of our busy lives to care for ourselves through our food choices and the act of preparing meals, while supporting local farmers, businesses, and each other. See what Sarah has in store for us this week.


  • 1-2 Tbsp olive oil
  • 2 bunches of kale, washed, stems removed, and chopped
  • 8-9 cloves of garlic, minced
  • ¼ Tbsp red pepper flake
  • ⅓ c chicken, vegetable stock, vermouth, or dry white wine
  • Salt
  • Pepper
  • Lemon juice


Heat olive oil over medium low heat and add the garlic while the oil is still cool. Let the garlic cook 3-4 minutes or until golden brown, turning down the heat if necessary. Turn up the heat to medium high and add kale, red pepper flake, and broth or wine, and cook 7-10 minutes until the kale is tender and most of the liquid has evaporated and cooked down. Season with salt, pepper, and lemon juice to taste.

Serves 6-8 as a side

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.