Ever look at a bunch of kale and wonder what on earth to do with it? Sautéing is one of the easiest and tastiest ways to bring this leafy green to life, like this easy sauteed kale recipe. In just a few minutes, you’ve got a vibrant, packed side dish that pairs with just about anything. Easy sautéed kale recipe with garlic and olive oil is a perfect side dish.
I stumbled upon a farmer’s market and saw the vibrant, fresh greens staring back at me. I figured it would be an easy way to add a unique twist to my meals without spending hours in the kitchen. Little did I know that sautéing kale would become my go-to quick and flavorful side dish that I can’t get enough of.
Sauteing Greens
Sautéing is one of the simplest ways to prepare leafy greens like kale, spinach, or Swiss chard. It softens the leaves while keeping a bit of their texture and bite. Like my French fried onions and stuffed zucchini, it only takes a few minutes from start to finish.
Easy Recipe to Follow
Sautéed kale is an easy recipe to follow because it uses just a few basic ingredients and simple steps. You don’t need any fancy tools—just a pan, some oil, and fresh kale. It’s quick to prepare and hard to mess up, making it great for beginners or busy cooks.
Can I Add Lemon and Garlic
Yes, lemon and garlic are perfect additions when sautéing kale. Garlic adds a savory kick, and a squeeze of lemon at the end brightens up the entire dish beautifully. Wild garlic pesto and wild garlic chips are some of my recipes that showcase garlic flavor in a recipe.
How To Make Sauteed Kale
Sautéed kale is a simple and delicious way to prepare this leafy green. With a bit of garlic and olive oil, it becomes a flavorful side dish that pairs well with any meal.
Kitchen Gadgets Needed:
- Cooking Pot: Use a medium or large pot with a lid to sauté the kale evenly and allow it to steam just enough to get tender. A deep pan also works great.
- Wooden Spatula: Gentle on your cookware and perfect for stirring and flipping the kale as it cooks. Helps prevent sticking while keeping everything moving.
Ingredients Needed:
- Olive Oil: Adds richness and helps the kale cook down with flavor. A good drizzle is all you need to start things off right.
- Kale: This leafy green holds up well to sautéing. Removing the stems helps it cook faster and taste better.
- Garlic Cloves: Add a mellow, savory depth that pairs beautifully with the earthy kale. Be careful not to burn them—just a light sauté will do.
- Vegetable Broth or Water: A splash helps steam the kale for a tender finish. Broth adds extra flavor, but water works fine too.
- Crushed Red Pepper Flakes (optional): For a little heat and extra character. Just a pinch goes a long way.
- Salt and Pepper: Brings all the flavors together. Don’t be shy—season as you go.
- Balsamic Vinegar: Adds a tangy brightness that balances the bitterness of kale. A quick drizzle at the end really wakes the dish up.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING THE BEST KALE RECIPE
First Step: Get Your Sauté Going
Start by heating a splash of olive oil in a large skillet over medium-high heat. Let the oil warm up until it shimmers—that’s your sign it’s hot enough. This sets the stage for the flavors to really bloom.
Second Step: Add a Little Heat
Toss in red pepper flakes and let them sizzle for just a few seconds. This releases their spicy aroma into the oil. If you’re a fan of heat, this small step makes a big impact.
Third Step: Bring in the Garlic
Add the garlic and sauté until it’s just fragrant, don’t let it brown. Stir constantly to keep it moving and prevent burning. This infuses the oil with garlicky goodness.
Fourth Step: Steam and Sauté the Kale
Crank the heat to high and toss in the kale along with your vegetable stock. Give everything a good stir, then cover the skillet and let it steam for about 5 minutes.
Remove the lid and cook uncovered until most of the liquid has evaporated and the kale is nice and tender. Season with salt and pepper to taste. Finish with a drizzle of balsamic vinegar. Serve it warm and enjoy the bold, savory flavor.
TIPS AND TRICKS:
- Remove tough stems: Strip the leaves from the thick stems before cooking. The stems can be fibrous and tough to chew, so it’s best to discard them or save for broth.
- Taste and season last: Wait until the kale is almost done before adding kosher salt. It reduces a lot while cooking, and can easily become too salty.
- Don’t overcrowd the pan: Give the kale space to wilt and sauté properly. If needed, cook kale in batches so it doesn’t just steam.
- Kale: If there are leftovers from your sauteed kale, you can make kale chips the same way I have made wild garlic chips or kale salad out of it.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Your Favorite Kale Recipes
If you’re out of kale or just not a fan, try using spinach, Swiss chard, or collard greens instead. These leafy greens have a similar texture and can be sautéed or used in soups and casseroles just like kale. They also pack a nutritious punch and cook quickly, making them a great stand-in.
What To Serve With Sautéed Kale?
Sautéed kale pairs beautifully with roasted chicken, grilled fish, or even a warm cauliflower rice bowl. You can also enjoy it as a side with scrambled eggs for a hearty breakfast or brunch. Add a squeeze of lemon juice or a sprinkle of Parmesan to brighten the flavor.
How Do I Store This Recipe?
Let the sautéed kale cool completely, then transfer it to an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 4 days. Just reheat it gently on the stovetop or in the microwave before serving.
Yes, you can freeze kale after it’s been blanched or cooked. Store it in a freezer-safe bag, removing as much air as possible, and it will keep for up to 3 months. When you’re ready to use it, just thaw and sauté or add straight to soups and stews.
More Tasty Ideas for You
If you’re looking for more tasty ideas to spice up your meals, try using bolognese sauce in a variety of dishes, it’s paired with pasta or layered in lasagna. For dessert lovers, indulge in rich and creamy chocolate fudge that’s perfect for any occasion, and can be made ahead for a sweet treat whenever you crave it.
Don’t forget the flexibility of breadcrumbs, which can be used to create crispy toppings for casseroles, coating for fried foods, or even mixed into stuffing. Each of these ingredients brings something unique to the table, allowing you to experiment with different flavors and textures.
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How To Sautee Kale
Ever look at a bunch of kale and wonder what on earth to do with it? Sautéing is one of the easiest and tastiest ways to bring this leafy green to life, like this easy sauteed kale recipe. In just a few minutes, you’ve got a vibrant, packed side dish that pairs with just about anything. Easy sautéed kale recipe with garlic and olive oil is a perfect side dish.
-
Start by heating a splash of olive oil in a large skillet over medium-high heat. Let the oil warm up until it shimmers—that’s your sign it’s hot enough. This sets the stage for the flavors to really bloom.
-
Toss in red pepper flakes and let them sizzle for just a few seconds. This releases their spicy aroma into the oil. If you’re a fan of heat, this small step makes a big impact.
-
Add the garlic and sauté until it’s just fragrant, don’t let it brown. Stir constantly to keep it moving and prevent burning. This infuses the oil with garlicky goodness.
-
Crank the heat to high and toss in the kale along with your vegetable stock. Give everything a good stir, then cover the skillet and let it steam for about 5 minutes. Remove the lid and cook uncovered until most of the liquid has evaporated and the kale is nice and tender. Season with salt and pepper to taste. Finish with a drizzle of balsamic vinegar. Serve it warm and enjoy the bold, savory flavor.
- Remove tough stems: Strip the leaves from the thick stems before cooking. The stems can be fibrous and tough to chew, so it’s best to discard them or save for broth.
- Taste and season last: Wait until the kale is almost done before adding kosher salt. It reduces a lot while cooking, and can easily become too salty.
- Don’t overcrowd the pan: Give the kale space to wilt and sauté properly. If needed, cook kale in batches so it doesn’t just steam.
- Kale: If there are leftovers from your sauteed kale, you can make kale chips the same way I have made wild garlic chips or kale salad out of it.
Serving: 1ServingCalories: 133kcalCarbohydrates: 6gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 228mgPotassium: 619mgFiber: 7gSugar: 3gVitamin A: 17206IUVitamin C: 159mgCalcium: 439mgIron: 3mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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