Sautéed Kale

Sautéed Kale is one of those go-to dishes that fit into almost any meal without making things complicated. It’s made with just a few simple ingredients but feels hearty and filling, even without meat or dairy. You can make it ahead, store it in the fridge, or freeze it for later—super handy when things get busy. Whether it’s a weeknight dinner or a casual gathering, it’s always a solid addition to the table.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Salad, Side Dish

Cuisine: American

Keyword: Sautéed Kale

Servings:

Calories: 132kcal

Author: Mandy Applegate

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

US Customary - Metric

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.

Nutrition