How To Sautee Kale

A plate of sautéed kale with sliced garlic, served with a fork on a white plate set on a checked napkin.

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.

Course Side Dish, Side dishes

Cuisine American

Keyword chopped kale, cook kale, curly kale, easy sautéed kale, easy sauteed kale recipe, kale, kale chips, kale leaves, kale recipe, kale recipe with garlic, kale salad, lacinato kale, leafy, leafy green, saute, sautéed kale, sautéed kale recipe, side dish

Prep Time 5

Cook Time 10

Servings Servings

Calories 133kcal

Author Zuzana Paar

Equipment

1 Cooking Pot
1 Wooden Spatula

Ingredients

2 Tablespoons Olive Oil
1 ½ Pounds Kale chopped and stems discarded
2 Pieces Garlic Cloves thinly sliced
½ Cup Vegetable Broth or Water
1 teaspoon Crushed Red Pepper Flakes optional
1 Pinch Salt to taste
2 Tablespoons Balsamic Vinegar
1 teaspoon Pepper to taste

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition