I’m sharing my Sautéed Kale With Garlic And Olive Oil because one small tweak had everyone asking for the recipe.
I love simple things that punch above their weight, and this The Most Awesome Sauteed Kale hooked me from the first bite. I keep thinking it’s just a Sautéed Kale With Garlic And Olive Oil riff but somehow deeper, almost sneaky.
Extra virgin olive oil and garlic mingle, the leaves go glossy and bold, still with a little bite. People tag me with Kale Recipes Healthy and swear it changed dinner.
I won’t promise miracles, but you’ll be curious enough to try it once, then come back because something about it just works.
Ingredients
- Leafy kale brings fiber, vitamins A C K, a slightly bitter green flavor, hearty texture.
- Extra virgin olive oil adds healthy fats and fruitiness, helps flavors blend and carry.
- Butter if used gives richness and silky mouthfeel, makes dish feel kinda indulgent.
- Garlic gives pungent savory punch, small amount goes a long way, it’s not sweet.
- Acid like lemon or vinegar brightens flavors, adds tang and balances bitterness.
- Parmesan brings salty umami, a nutty finish and melting creaminess when sprinkled.
- Toasted nuts add crunch, extra protein and healthy fats, makes it more satisfying.
Ingredient Quantities
- 1 large bunch (about 1 lb) curly or lacinato kale stems removed and leaves roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (optional)
- 3 garlic cloves, minced
- 1 small yellow onion or 1 shallot thinly sliced (optional)
- 1/4 cup low sodium chicken stock or vegetable broth or water
- 1 to 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes or a pinch more if you like heat
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- 1 to 2 tablespoons toasted pine nuts or chopped walnuts (optional)
How to Make this
1. Strip the stems from 1 large bunch of kale and roughly chop the leaves, rinse well and spin or pat dry so there isnt too much water in the pan.
2. Heat a large skillet over medium heat and add 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter if using, swirl to coat.
3. Add 1 small thinly sliced yellow onion or 1 shallot if using and sauté until soft and translucent, about 3 to 4 minutes.
4. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, cook just until fragrant, about 30 seconds to 1 minute, dont let the garlic burn.
5. Pile in the chopped kale in batches if needed, tossing to coat with the oil, it will look like a lot but it wilts down fast.
6. Pour in 1/4 cup low sodium chicken stock or vegetable broth or water, cover the pan and let steam on medium-low for 3 to 5 minutes until the kale is tender but still bright green.
7. Uncover, turn heat up briefly to evaporate excess liquid, then season with kosher salt and freshly ground black pepper to taste and add 1 to 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar, stir and taste, adjust acidity or salt if needed.
8. Off the heat stir in 2 tablespoons grated Parmesan cheese if using, and 1 to 2 tablespoons toasted pine nuts or chopped walnuts for crunch.
9. Serve warm, and if you like more heat sprinkle a little extra red pepper flakes or another squeeze of lemon, dont overcook or it gets mushy.
Equipment Needed
1. Large skillet (10 to 12 inch) with a lid
2. Cutting board
3. Chef’s knife
4. Salad spinner or clean kitchen towels to dry the kale
5. Tongs or a wooden spoon for tossing
6. Measuring spoons plus a 1/4 cup measuring cup
7. Citrus juicer or just a fork to squeeze the lemon
8. Small bowl and a grater (for Parmesan) and a spoon for the nuts
FAQ
The Most Awesome Sauteed Kale Recipe Substitutions and Variations
- Kale: baby spinach, Swiss chard, or collard greens. Spinach wilts way faster so add it near the end.
- Extra virgin olive oil: avocado oil, grapeseed oil, or melted ghee (or butter) if you want a richer finish.
- Chicken stock: vegetable broth, dry white wine, or plain water with 1 tsp miso or a splash of soy sauce for extra umami.
- Fresh lemon juice or apple cider vinegar: white wine vinegar, rice vinegar, or lemon zest plus a pinch of salt if you dont have juice.
Pro Tips
– Dry the kale really well before you cook it. If its wet you end up steaming instead of getting any browning, and that makes everything kinda soggy. If you want some crisp edges, cook in smaller batches on higher heat so the water can evaporate fast.
– Save the stems instead of throwing them away, theyre great for soup stock or toss them finely into a stir fry where they get tender faster. Also, stacking and rolling the leaves before chopping makes prep way quicker and less annoying.
– Always add the lemon or vinegar off the heat and taste as you go, acidity brightens the whole dish but too much will mask the other flavors. Same with the cheese, stir it in at the end so it melts without making the kale gluey.
– Toast nuts separately and add at the last second for crunch, dont just toss them in the hot pan or theyll get soft. And if you want it richer, a little butter at the end is fine, but dont overdo it or youll lose the greens flavor.
The Most Awesome Sauteed Kale Recipe
I'm sharing my Sautéed Kale With Garlic And Olive Oil because one small tweak had everyone asking for the recipe.
4
servings
167
kcal
Equipment: 1. Large skillet (10 to 12 inch) with a lid
2. Cutting board
3. Chef’s knife
4. Salad spinner or clean kitchen towels to dry the kale
5. Tongs or a wooden spoon for tossing
6. Measuring spoons plus a 1/4 cup measuring cup
7. Citrus juicer or just a fork to squeeze the lemon
8. Small bowl and a grater (for Parmesan) and a spoon for the nuts
Ingredients
1 large bunch (about 1 lb) curly or lacinato kale stems removed and leaves roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter (optional)
3 garlic cloves, minced
1 small yellow onion or 1 shallot thinly sliced (optional)
1/4 cup low sodium chicken stock or vegetable broth or water
1 to 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes or a pinch more if you like heat
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
1 to 2 tablespoons toasted pine nuts or chopped walnuts (optional)
Directions
- Strip the stems from 1 large bunch of kale and roughly chop the leaves, rinse well and spin or pat dry so there isnt too much water in the pan.
- Heat a large skillet over medium heat and add 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter if using, swirl to coat.
- Add 1 small thinly sliced yellow onion or 1 shallot if using and sauté until soft and translucent, about 3 to 4 minutes.
- Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, cook just until fragrant, about 30 seconds to 1 minute, dont let the garlic burn.
- Pile in the chopped kale in batches if needed, tossing to coat with the oil, it will look like a lot but it wilts down fast.
- Pour in 1/4 cup low sodium chicken stock or vegetable broth or water, cover the pan and let steam on medium-low for 3 to 5 minutes until the kale is tender but still bright green.
- Uncover, turn heat up briefly to evaporate excess liquid, then season with kosher salt and freshly ground black pepper to taste and add 1 to 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar, stir and taste, adjust acidity or salt if needed.
- Off the heat stir in 2 tablespoons grated Parmesan cheese if using, and 1 to 2 tablespoons toasted pine nuts or chopped walnuts for crunch.
- Serve warm, and if you like more heat sprinkle a little extra red pepper flakes or another squeeze of lemon, dont overcook or it gets mushy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 130g
- Total number of serves: 4
- Calories: 167kcal
- Fat: 11.5g
- Saturated Fat: 3.6g
- Trans Fat: 0g
- Polyunsaturated: 1.4g
- Monounsaturated: 5.3g
- Cholesterol: 9.5mg
- Sodium: 225mg
- Potassium: 422mg
- Carbohydrates: 11.3g
- Fiber: 4.4g
- Sugar: 3.1g
- Protein: 5.8g
- Vitamin A: 9000IU
- Vitamin C: 123mg
- Calcium: 192mg
- Iron: 1.8mg
