Sautéed Kale
Add Preferred SourceThis Sautéed Kale recipe proves that basic ingredients can still bring a lot to the table, even without meat or dairy. With just kale, garlic, olive oil, and a splash of vinegar, you get something warm, flavorful, and surprisingly versatile. It’s a quick and easy way to get more greens on your plate without fuss.
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I love making this sautéed kale when I need a quick, reliable side for family dinners or casual hangouts. It comes together fast, goes with just about anything, and doesn’t require much planning. I can make it ahead and just warm it up before serving, and if there are leftovers, you can stash them in the fridge or freeze them for another meal down the line.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sautéed Kale with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll have perfectly seasoned sautéed kale ready in no time.
Heat the Oil and Bloom the Flavors
Start by warming the olive oil in a large skillet or saucepan over medium-high heat. I like using this 12-inch cast-iron skillet because it heats evenly and gives the kale plenty of space to cook down without crowding.
If you’re using crushed red pepper flakes, add them now so they can bloom in the oil. Letting them sizzle helps bring out their full flavor and gives the oil a gentle heat. This way, the hint of spice runs through the whole dish instead of just sitting on top at the end.
Toss in the sliced garlic and cook for about 30 to 60 seconds—just until it softens and smells fragrant. Don’t let it brown, since browned or burnt garlic can turn bitter and overpower the rest of the dish. You want the garlic to mellow and infuse the oil, not take over the flavor.
Add the Kale and Liquid
Turn the heat up to high and add the chopped raw kale leaves to the pan. Pour in the vegetable stock or water and toss everything together so the kale gets coated and starts to wilt, using a wooden spoon or a pair of tongs.
I usually reach for this nonstick, heat-resistant, lightweight wooden spoon because the angled edge helps scrape up any garlic bits from the pan without damaging it. A pair of silicone-head tongs also comes in handy—they’re easy to grip and gentle on the leaves.
Steam and Sauté the Kale
Cover the pan with a lid and let the kale steam for about 5 minutes by trapping the heat and moisture. Steaming them first makes them tender without overcooking or drying out, which is especially helpful when working with hearty greens like kale.
If your pan doesn’t come with a lid, this tempered-glass pot lid works; it fits perfectly over my large skillet and lets me keep an eye on things without lifting it.
Once the leaves have softened a bit, take the lid off and let them cook for another 3 to 5 minutes uncovered. This helps the extra liquid cook off so the flavor really sticks to the kale instead of getting watered down. Don’t boil, or you’ll make the kale leaves mushy.
Give the kale a stir now and then to keep things moving and make sure nothing sticks to the pan. You’re looking for kale that’s tender but still has a little bite and keeps its fresh, bright green color.
Season and Finish
Sprinkle in a pinch of salt and pepper to taste, then drizzle the balsamic vinegar over the kale. Give everything a good stir so the vinegar coats the leaves, then take it off the heat; there shouldn’t be any liquid left to drain, just flavorful kale that’s ready to eat.
Serve warm, and enjoy your sauteed kale while it’s fresh!
If you’re bringing it to a potluck or hangout, pack it into a hard-sided container like this salad bowl with an airtight lid, so the greens don’t get squished and the lid keeps it sealed tight. I usually also slide the whole thing into an insulated casserole carrier to help it stay warm. This combo keeps it fresh and makes transport totally hassle-free.
Recipe Notes and Expert Tips
I’ve included these tips to help you get the best results every time you make sautéed kale.
- Use a Large Sauté Pan: A large pot or a wide, deep pan gives the kale room to steam and sauté evenly without overcrowding.
- Skip Spice If You Want: The crushed red pepper flakes add a subtle kick, but you can leave them out if you prefer it milder. It’s totally up to you.
- Slice the Garlic Evenly: Thin, even slices of garlic cook quickly and flavor the oil without burning. I use this mandoline slicer on its thinnest setting when I want super consistent garlic slices without much effort.
- Choose the Right Kale: Lacinato kale cooks up tender and mild, but curly kale works too—just chop it smaller and cook slightly longer. This chef’s knife makes prepping a big bunch of kale faster and less of a hassle.
- Discard the Kale Steams: Strip the leaves from the thick stems before chopping. The stems don’t break down well when sautéed and can make the dish chewy. A greens stripping tool speeds up the process if you’re working with a lot of bunches.
- Toss As You Go: Stir the kale every couple of minutes while it’s cooking uncovered so it wilts evenly and doesn’t stick.
- Salt at the End: Wait to add seasoning until the kale is almost done cooking. This helps keep moisture in and prevents the kale from drying out too soon.
- Try Apple Cider Vinegar or Lemon Juice: If you don’t have balsamic, feel free to swap in apple cider vinegar or fresh citrus juices like lemon juice for a lighter, tangy finish.
How to Store Leftovers
Once the kale has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days. I use these glass storage containers because the lids snap tight, keeping everything safe and fresh, and they don’t stain from the garlic or greens.
Sautéed kale can also be stored in freezer bags or containers and frozen for up to one month. I reach for these freezer bags since they’re easy to label, reusable, and seal airtight to help prevent freezer burn.
Just note that it may lose some of its firmness after thawing and reheating—still great for tossing into soups or grains. It reheats well in a skillet with a splash of water or a drizzle of olive oil. You can microwave it, too, though the texture may soften a bit more.
What to Serve With Sautéed Kale
This sautéed kale makes a versatile side dish or a flavorful addition to plant-based meals. Serve it over warm grain bowls with roasted sweet potatoes, caramelized onions, and quinoa, or mix it into vegan Alfredo pasta for added protein and a quick, balanced dinner.
It’s also great spooned onto toast with avocado or stirred into scrambled tofu. And if you’re not strictly vegan, a sprinkle of Parmesan cheese adds a salty finish.
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Equipment
Ingredients
- 1 ½ pounds kale stems removed, leaves coarsely chopped
- 2 tablespoons olive oil
- Crushed red pepper flakes to taste (optional)
- 2 garlic cloves finely sliced
- ½ cup vegetable stock or water
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
Instructions
- In a large skillet or saucepan, heat the olive oil over medium-high heat. If using crushed red pepper flakes, add them now and let them sizzle briefly to release their flavor.2 tablespoons olive oil, Crushed red pepper flakes
- Add the sliced garlic and cook for 30–60 seconds, just until softened and fragrant—avoid browning.2 garlic cloves
- Increase the heat to high. Add the chopped kale and pour in the vegetable stock or water. Toss to coat the kale evenly.1 ½ pounds kale, ½ cup vegetable stock
- Cover the pan and let the kale steam for 5 minutes. Then uncover and continue cooking, stirring occasionally, until the liquid has mostly evaporated and the kale is tender but still bright green, about 3–5 minutes more.
- Season with salt and pepper to taste. Drizzle in the balsamic vinegar, stir well, and remove from the heat.2 tablespoons balsamic vinegar, Salt and pepper
Notes
- Use a Large Sauté Pan: A large pot or a wide, deep pan gives the kale room to steam and sauté evenly without overcrowding.
- Skip Spice If You Want: The crushed red pepper flakes add a subtle kick, but you can leave them out if you prefer it milder. It’s totally up to you.
- Slice the Garlic Evenly: Thin, even slices of garlic cook quickly and flavor the oil without burning. I use this mandoline slicer on its thinnest setting when I want super consistent garlic slices without much effort.
- Choose the Right Kale: Lacinato kale cooks up tender and mild, but curly kale works too—just chop it smaller and cook slightly longer. This chef’s knife makes prepping a big bunch of kale faster and less of a hassle.
- Discard the Kale Steams: Strip the leaves from the thick stems before chopping. The stems don’t break down well when sautéed and can make the dish chewy. A greens stripping tool speeds up the process if you’re working with a lot of bunches.
- Toss As You Go: Stir the kale every couple of minutes while it’s cooking uncovered so it wilts evenly and doesn’t stick.
- Salt at the End: Wait to add seasoning until the kale is almost done cooking. This helps keep moisture in and prevents the kale from drying out too soon.
- Try Apple Cider Vinegar or Lemon Juice: If you don’t have balsamic, feel free to swap in apple cider vinegar or fresh citrus juices like lemon juice for a lighter, tangy finish.
