The BEST Sautéed Kale
There’s a difference between good sauteed kale and GREAT kale. This easy Sauteed Kale recipe packed with garlic and flavor is about as easy as it gets. And boy, oh boy, is it good! Ready in minutes, add some flavor, and rich kale goodness, to your meal today!
Why do I love this recipe? Because it’s the best kind of back-pocket side dish—one that takes minimal effort but delivers big-time flavor. The garlic adds warmth, the red pepper flakes bring a little zip (if you want it), and that splash of balsamic at the end brightens the whole dish. Whether I’m serving it with roast chicken, grilled fish, or just a pile of rice and beans, this kale pulls its weight and then some.
If you’ve been burned by bitter or lifeless kale in the past, give this a try. It’s the kind of recipe that can win over even the biggest kale skeptics—and it just might become a regular on your dinner table.
Ingredients
- Kale – If you use mature kale, pull the leaves from the stems. Freeze the stems for your next batch of vegetable broth. Or, skip the fuss and use pre-washed baby kale. That’ll work fine, too.
- Olive oil
- Red pepper flakes – To taste. Optional.
- Garlic – Thinly sliced.
- Vegetable stock – I make my own vegetable stock but I’m a food nerd. You can totally use half a boullion cube, just reduce the amount of salt at the end. Taste the kale before seasoning.
- Salt and pepper – To taste.
- Balsamic vinegar
How To Make Sautéed Kale
- Heat the olive oil in a large saucepan over medium heat.
- Add the crushed red pepper flakes, if using, and let them sizzle briefly in the oil.
- Stir in the sliced garlic and cook until softened but not browned.
- Increase the heat to high, then add the vegetable stock and kale. Toss to combine.
- Cover and cook for 5 minutes, allowing the kale to steam and soften.
- Remove the cover and continue cooking, stirring occasionally, until most of the liquid has evaporated and the kale remains bright green.
- Season with salt and pepper to taste, then drizzle with balsamic vinegar.
- Serve warm and enjoy!
Step by Step Process
Chef Jenn’s Tips
- If you prefer a milder flavor, use baby kale instead of mature kale.
- For added flavor, sauté some diced onions before adding the garlic. Or ginger! I love this dish with fresh ginger in it, too.
- If you like a bit of crunch, sprinkle toasted almonds or pine nuts over the finished dish. I LOVE pine nuts, but they’re worth their weight in gold!
Make It A Meal
This easy Sauteed Kale recipe goes with so many different dishes. I love it with simple pan-fried pork chops, roasted chicken, or even grilled salmon. You can dress it up, or enjoy this humble veg with sausage on a bun. It’s just that versatile.
Storage
Store leftover sautéed kale in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave for a quick and easy side.
The BEST Sautéed Kale
Ingredients
- 1 ½ pounds kale tough stems removed, chop the leaves
- 2 tablespoons olive oil
- 1 pinch red pepper flakes crushed
- 2 cloves garlic thinly sliced
- ½ cup vegetable stock
- 1/2 teaspoon salt or to taste
- black pepper to taste
- 2 tablespoons balsamic vinegar
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the crushed red pepper flakes, if using, and let them sizzle briefly in the oil.
- Stir in the sliced garlic and cook until softened but not browned.
- Increase the heat to high, then add the vegetable stock and kale. Toss to combine.
- Cover and cook for 5 minutes, allowing the kale to steam and soften.
- Remove the cover and continue cooking, stirring occasionally, until most of the liquid has evaporated and the kale remains bright green.
- Season with salt and pepper to taste, then drizzle with balsamic vinegar.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- If you prefer a milder flavor, use baby kale instead of mature kale.
- For added flavor, sauté some diced onions before adding the garlic. Or ginger! I love this dish with fresh ginger in it, too.
- If you like a bit of crunch, sprinkle toasted almonds or pine nuts over the finished dish. I LOVE pine nuts, but they’re worth their weight in gold!
