Sauteed kale is super healthy, quick-cooking and full of flavor.
I know some people turn their nose up to kale, that’s ok. Some of us like it and will continue to cook/eat it. We make kale chips all the time.
So one day my daughter asked to try it sauteed, I obliged. She has always been an adventurous eater and loves to try new things. So don’t be shocked that my 13-year-old kid likes and requests such a healthy vegetable.
Clean and remove the stalks from the kale. Give it a rough chop.
Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook until soft, but not colored.
Add the coarsely chopped kale and vegetable stock.
Cover and cook for 5 minutes. Remove the cover and continue to cook stirring occasionally until the liquid has evaporated.
Season with salt and pepper to taste if needed.
That’s it! So easy, right? This stuff is so good, I love kale. It’s a really pretty green color too! Even if you’re not a kale fan you have to try this recipe at least once.
Try our side dish Roasted Green Beans and Mushrooms recipe!
- 1 1/2 pounds kale, stems removed and leaves coarsely chopped
- 1 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, cracked
- 1/2 cup vegetable stock or water
- 1/4 teaspoon ground fresh nutmeg
- Salt and pepper to taste
- Heat olive oil in a large saucepan over medium-high heat.
- Add the garlic and cook until soft, but not colored.
- Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with ground nutmeg, salt, and pepper to taste.