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My Sauteed Kale Recipe is So Good!
I can’t believe it’s taken me this long to share my sautéed kale recipe. I’ve been making this exact recipe for nearly 15 years—it’s my old faithful, if you will.
I still remember when kale was just that leafy green no one touched, sitting on the side of a restaurant plate as a garnish. And now? That same “serving” size will set you back $5 at a juice bar. Wild, right?
Anyways, I’ve probably made this recipe hundreds of times, and it never lets me down. Garlic, olive oil, a little lemon and it’s ready to be paired with whatever you’ve got going on that night oven baked chicken breast, garlic butter steak bites or air fryer salmon!
Ingredients You’ll Need
- Olive oil: If you don’t have olive oil, avocado oil or even butter can work as a substitute.
- Garlic: Mince the garlic. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh is best for this recipe.
- Kale: You can use curly or lacinato kale! The latter is also called Tuscan or dinosaur kale and is usually more tender than the curly variety. Remove the tough stems and chop the leaves into bite-sized pieces. If you don’t have kale, Swiss chard, collard greens, or even spinach can be used as substitutes, though cooking times may vary.
- Salt, pepper, and crushed red pepper: Adjust to taste, and feel free to use coarse sea salt for a slight crunch.
- Lemon: I prefer the flavor of fresh lemon juice—not the bottled stuff. If you don’t have a lemon, a splash of apple cider vinegar or white wine vinegar works too.
Popular Additions
- Toasted Nuts: Sprinkle 2–3 tablespoons of toasted almonds, roasted pine nuts, or toasted walnuts for added crunch and flavor.
- Add crispy breadcrumbs. Brown panko breadcrumbs in a little olive oil over low heat on the stovetop, then season with salt and use to top the greens.
- Onion or Shallots: Add ½ a diced onion or 1–2 sliced shallots to the skillet before the garlic and soften for more flavor.
- Make it sesame-y. Drizzle the cooked greens with sesame oil and top with toasted sesame seeds!
- Add other spices. Cumin, coriander, curry powder, paprika, or za’atar would work well.
How to Make Sauteed Kale
Because this recipe cooks so fast, I recommend having all of the ingredients prepped and ready beforehand!
My Best Sauteed Kale Tips
- Use Tongs to Toss: Tongs make it easier to evenly coat the kale in oil and seasonings while it cooks.
- Enjoy immediately. As the kale sits and cools, it will start to turn a darker color and wilt more! It looks the most appetizing right after it’s cooked.
- Make sure to remove the kale stems. These are tough and unpleasant to eat! I like to hold the kale by the stem and pull downward to remove the leaves.
- Watch the garlic closely. Garlic burns fast, so make sure to watch it as it cooks and add the greens once it turns fragrant.
What to Serve
Frequently Asked Questions
Kept in an airtight container in the fridge, the cooked kale will keep for up to 3 days! You can reheat it in a skillet on the stovetop over low heat or in the microwave until warmed through.
Repurpose it into something else, like adding it to soups, stews, or scrambled eggs, where the texture won’t be as noticeable.
Kale can naturally have a bitter taste, especially if it’s under-seasoned or overcooked. Add a squeeze of fresh lemon juice or a splash of vinegar to balance the bitterness. Make sure to season generously with salt and pepper, and avoid overcooking, which can intensify the bitter notes.
More Sauteed Vegetable Side Dishes:
- Green Bean Almondine
- Sauteed Green Beans with Garlic
- Dandelion Greens with Fried Onions
- Creamed Spinach
- Pan Roasted Brussel Sprouts
- Sautéed Mushrooms with Garlic
If you try this feel good Sauteed Kale recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Sauteed Kale
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 large bunch kale curly or lacinato, stems removed, leaves chopped, about 8 cups
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ½ lemon juiced
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- Add the kale and stir to coat in the oil and garlic. Using tongs, sauté for 5–7 minutes, tossing constantly, or until the kale has softened and turns deep green.
- Add salt, pepper, and red pepper flakes. Stir well and turn off the heat. Squeeze fresh lemon juice over the kale, and stir just before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
