Simple Kale Recipe

Kale dish placed on textured blue surface.

Sautéed kale is a quick, flavorful side dish that’s ready in minutes. Cooked with olive oil, garlic, and a touch of salt, it’s a simple way to make greens taste fresh and delicious.

Course Appetizer, Side Dish

Cuisine American, International

Keyword broth, chopped kale, cook kale, kale, kale leaves, kale recipe, kale salad, lacinato kale, lemon juice, olive oil, pasta, pesto, sauteed, sautéed kale, side dish, steam, wilton

Prep Time 5

Cook Time 10

Servings Servings

Calories 130kcal

Author Zuzana Paar

Equipment

1 Wooden Spatula
1 Cooking Pot

Ingredients

½ Cup Water or Veggie Broth
2 Pieces Garlic Cloves finely sliced
1 ½ Pounds Kale roughly chopped, stems removed
¼ teaspoon Crushed Red Pepper Flakes optional
¼ teaspoon Salt
¼ teaspoon Black Pepper
2 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil

US Customary - Metric

Instructions

Heat a splash of olive oil in a large skillet over medium-high until it shimmers.
Sprinkle in red pepper flakes and let them sizzle briefly to infuse the oil.
Add sliced garlic and cook just until fragrant, stirring so it doesn’t brown.
Increase heat, add chopped kale and vegetable stock, cover to steam 5 minutes, then uncover and cook until tender. Season with salt, pepper, and a light drizzle of balsamic.

Notes

Remove tough stems: Kale stems can be fibrous and chewy, so it's best to strip the leaves off before cooking. This helps the dish feel lighter and more enjoyable to eat.
Add a splash of acid: A little lemon juice or vinegar goes a long way in balancing the earthy flavor of kale. It also gives your dish a bright, fresh finish.
Massage the kale: Gently rub it with olive oil and a pinch of salt to help break down its tough texture. This simple step makes raw kale much softer and easier to eat.
Sauté briefly: Cook kale over medium heat for just a few minutes to keep its color and nutrients intact. Overcooking can make it soggy and dull in flavor.

Nutrition