- Food: Sauteed Kale
- Writer: Lizzie Green
- Content-Type: Food Blog
This simple dish for sautéed kale is delicious, nutritious, and adaptable. Serve it as a side dish or include it in frittatas, grain bowls, pasta dishes, and other dishes!
It’s time to try sautéed kale if you’ve never done it before! It is a flexible side dish that goes well with both a bowl of soup and a pile of pasta. It’s also a great cooking ingredient.
It takes less than 5 minutes to prepare and only calls for 6 ingredients, 3 of which are olive oil, salt, and pepper.
It’s one of my go-to additions to quick evening pasta dishes, impromptu grain bowls, and other dishes because it’s so easy to make.
It also tastes great and is nutrient-dense as a bonus. Even though kale may not be as trendy as it was five years ago, this recipe for sautéed kale will always be a staple in my home.
Kale recipe ingredients
This recipe for simply sautéed kale just calls for six basic ingredients:
- Kale! Although I prefer the soft lacinato kale, another type, such as curly kale, will also work in this recipe. Kale should be washed, dried, and any woody stems removed before cooking. The leaves should then be torn or chopped into bite-sized pieces.
- Extra-virgin olive oil: It gives the kale a deep flavor and aids in its softening during cooking.
- Garlic: It enhances the flavor of this straightforward recipe.
- Lemon juice gives the sturdy kale a lovely, colorful appearance.
- To make all the flavors pop, add sea salt and fresh black pepper.
In a big skillet over medium heat, warm the oil. Garlic, chopped kale, salt, and pepper should be added. Cook while stirring until kale wilts. Squeeze some lemon juice over the greens after taking it off the heat. To taste, add salt and pepper to the food.
I’m done now! Sprinkle crushed red pepper flakes or everything bagel spice over the cooked kale to change up the seasoning. Enjoy!
Suggestions for Serving Sautéed Kale
This sautéed kale recipe is a tasty, healthful side dish that goes great with almost any protein, pasta, or soup on its own. But it’s also a flexible cooking ingredient! Here are a couple of my preferred applications for it:
- The frittata. With sautéed kale and whatever additional veggies or herbs you choose, make a very-vegetable frittata. These little frittata muffins are delicious too!
- In Pasta. Add your preferred pasta, marinara sauce, and Parmesan or vegan Parmesan cheese to it. Additionally, you may incorporate it into spaghetti Aglio e olio or pesto pasta. Not feeling like pasta? Additionally, it tastes great with spaghetti squash and sweet potato noodles!
- In a grain bowl. Make your bowl using the sautéed kale, a grain like quinoa, farro, or brown rice, and a protein like baked tofu, tempeh, lentils, or roasted chickpeas, or add it to this buddha bowl or this veggie bowl. Add a delicious sauce, like tahini, peanut, chipotle, or cilantro lime dressing, to finish it off.
- In quesadillas or tacos. Add a few sautéed kale leaves to vegetarian tacos or quesadillas to give them a green boost.
- On pizza. It is wonderful, I assure you!
|10 minutes to prepare
5 minutes for cooking
This quick and simple kale side dish recipe is tasty and healthful! Additionally, it tastes well with eggs, pasta, grain bowls, and other dishes. Detailed serving recommendations can be found on the page above.
- 1 bunch of kale, lacinato, or curly kale
- 2 teaspoons olive oil
- 2 garlic cloves, chopped
- Lemon wedge
- Sea salt and freshly ground black pepper
- Chop or rip the kale leaves and remove the coarse sections of the stems.
- Over medium heat, warm the oil in a large skillet. Kale, garlic, salt, and pepper to taste are all added at this point. Kale should wilt after 2 to 4 minutes of sautéing and turning (I prefer to use tongs for this).
- Lemon juice should be squeezed over the kale before turning off the heat and tossing. Serve after flavoring to taste.