Sauteed kale is super healthy, quick-cooking, and full of flavor.
I know some people turn their nose up to kale, but 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, and 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.
What You’ll Need
- Kale is a nutrient-dense cruciferous vegetable. It has high levels of vitamin A, K, B6, and C. As kale cooks it wilts, becomes tender, and is slightly sweet.
- Garlic cloves, olive oil, kosher salt, and black pepper
Tips and Variations
- The most common types of kale are Curly kale and Lacinato kale. These two are usually found in most grocery stores. Both can be used in this recipe.
- You can purchase fresh bunches of kale and clean and chop it yourself or coarsely chopped kale in the package. The prepackaged kind will still have large amounts of stems.
- We use olive oil and butter to cook the kale but you can use coconut oil, vegetable oil, walnut oil, or even bacon fat.
- Add some onions if you like.
- If you like spicy try adding in a few red pepper flakes.
- Give it a squeeze of fresh lemon juice or a splash of apple cider vinegar to brighten the flavor.
How to Cook Kale
Clean and remove the stalks from the kale. I find hand stripping the leaves is the easiest way. Coarsely chop the kale.
Heat olive oil in a large skillet over medium-high heat. Add the butter and garlic and cook until soft, but not colored.
Add the chopped kale and vegetable stock.
Cover and cook for 5 minutes. Remove cover and continue to cook, occasionally stirring 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 gorgeous green color too! Even if you’re not a kale fan you have to try this side dish at least once.
What to Serve with Kale
This kale recipe goes great with any protein or just by itself. I’ve been known to eat it cold out of the fridge!
Sautéed Kale 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 butter and 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.