This easy garlic sautéed kale recipe is everything you need for a healthy vegetable side dish! It’s a yummy garlic-infused dish that uses just six ingredients, pairs with almost everything, and is ready in under 15 minutes. You really can’t go wrong! This beginner-friendly yet utterly impressive recipe serves as a wonderful base to add to your favorite egg dish, soup, grain bowl, warm salad, or roasted vegetable platter. It tastes delicious with everything!
Sautéed Kale Ingredients
Here’s what you’ll need to make this Sautéed Kale Recipe:
Kale: The star ingredient – use Lacinato (Dinosaur) kale. However, any kale will work (Curly Red, etc. ). Make sure the ribs are removed and the leaves are chopped.
Olive Oil: I like to use extra virgin olive oil with a sweet taste; try the one linked.
Garlic: Everything is better with garlic! Infuses bold flavor into the greens. (Use fresh cloves, sliced or minced.)
Chicken or Vegetable Stock/Broth: A few tablespoons of Chicken or vegetable stock help the kale wilt quickly and add savory depth. (Water works in a pinch.)
Unsalted Butter: I like a whisper of butter flipped through the kale at the end to produce a glossy sheen and richness. For a vegan option, use only olive oil.
Lemon: Added at the end for a burst of brightness to balance the kale’s earthiness. I also love adding the zest for garnish as a bit of pop of color.
Salt and Freshly Cracked Black Pepper: Basic seasonings to make all the flavors pop.
Find the full recipe with ingredients and directions below.
How to Sauté Kale (Step-by-Step)
De-Rib:
Fold each kale leaf in half and tear or cut out the tough stem. Toss the stems.
Wash:
Soak the kale in a big bowl of water and give it a good swish to remove dirt.
Spin:
Lift the leaves out and spin them dry in a salad spinner until they’re nice and dry.
Cut into Ribbons:
Stack a few leaves, roll them up, and slice into thin ribbons with a sharp knife.
Slice Garlic: Use a mandolin or sharp knife to get thin even pieces.
Infuse Oil with Garlic: Place a large sauté pan over moderate heat and add the olive oil and garlic to the cold pan. (Because garlic is so fragile, you can bring it up to temperature in the liquid, which will infuse into the olive oil.) Heat the butter in a large skillet. Add garlic and sauté until fragrant and slightly golden, being careful not to burn it.
Add the Kale and Stock: Add the kale, and toss to coat in the garlic oil. Pour in the stock and cook until the liquid has reduced by half, about 3 minutes, mixing once with the tongs.
Fold in Butter and Lemon Juice: Turn off the heat, add the butter, and flip it into the kale mixture until it melts. Add the lemon juice and season to taste with salt and pepper.
Optional: Garnish with lemon zest.
FAQs about Sautéed Kale
Lacinato kale, also known as dinosaur or Tuscan kale, is ideal for sautéing due to its tender leaves and mild flavor. Curly kale works well too—it just takes a little longer to cook and may require more finely chopped for an even texture.
To reduce kale’s natural bitterness, sauté it with ingredients that balance and soften its flavor, like lemon juice, garlic, salt, and a touch of butter or olive oil. Cooking it down with a splash of broth or stock also helps mellow out any harshness.
Yes, it’s best to remove the thick stems before cooking. The stems are fibrous and take much longer to become tender. Simply fold the leaf in half, strip the stem out, or cut it away with a knife.
Kale takes about 5–7 minutes to sauté, depending on the type and the degree of fineness of the chop. The leaves should be wilted, bright green, and tender but not mushy.
Yes! Baby kale is more tender and doesn’t require de-stemming. It cooks even faster, usually in just 2 to 3 minutes. It’s a great option if you’re in a rush or prefer a milder green.
Absolutely. Kale is packed with vitamins A, C, and K, and sautéing it with olive oil helps your body absorb those fat-soluble nutrients. It’s a fiber-rich, low-carb side that fits into many healthy diets, including vegetarian, gluten-free, keto, and Whole30.
Tips for Perfect Sautéed Kale
Kale variety matters: Lacinato kale tends to be less bitter and cooks faster than curly kale. If using very mature kale leaves, consider removing thicker stems or slicing the leaves more finely for quicker cooking.
Avoid burnt garlic: Add garlic to cold butter or oil and heat them together. This infuses the fat with garlic flavor and prevents the garlic from burning too quickly.
Use high heat at the end: Sauté on medium heat to wilt, then briefly increase heat to cook off excess moisture, giving the kale a slightly crisp edge.
Don’t overcook: Kale should be tender but still vibrant green. A 5-minute cook time (covered or uncovered) is usually sufficient; overcooking can result in a brown or mushy texture.
Season gradually: Kale can vary in bitterness – add a pinch of salt early, then adjust salt and lemon at the end to taste. A small pinch of sugar can be added if your kale is very bitter (a chef’s trick).
Variations and Add-Ins
The beauty of this recipe is that it can serve as a base for numerous meals and creations. Try adding some of the below to “jazz” up this healthy and heavenly green!
Caramelized Onions: Sauté thinly sliced onions or shallots before adding the kale. This adds depth, but comes with a longer cook time – worth it for onion lovers.
Add Bacon or Pancetta: Crispy bacon or pancetta adds a smoky, salty crunch. Sauté the meat first, then cook the kale in the rendered fat.
Asian-Style: Use sesame oil instead of butter, and add a splash of soy sauce, a hint of rice vinegar, and a sprinkle of sesame seeds. Optional: garlic, ginger, and chili flakes for extra flavor.
Mediterranean-Inspired: Toss in Kalamata olives, sun-dried tomatoes, or crumbled feta after sautéing. A drizzle of tahini or a spoonful of harissa paste also pairs beautifully.
Cheesy Kale: Finish with shredded Parmesan, goat cheese, or nutritional yeast for a cheesy, umami-rich side.
Spicy Sautéed Kale: Add a pinch of red pepper flakes, chili oil, or sliced jalapeños for an extra kick. Heat lovers can toss in a spoonful of sambal oelek or harissa for a fiery twist.
Go Vegan: Replace butter with olive oil and opt for vegetable stock. Finish with lemon and optional nutritional yeast or tahini for a dairy-free savory hit.
Sautéed Kale with Mushrooms: Sauté sliced cremini, shiitake, or oyster mushrooms before adding kale. This adds a meaty texture and rich umami depth.
Tangy Twist: Mix a teaspoon of Dijon mustard or a splash of balsamic vinegar into the kale right at the end (along with the lemon) for an extra tangy flavor boost.
Serving Suggestions
This sautéed kale tastes fabulous on its own, but can also be deliciously added to any of the combinations below for an extra boost of greens.
Grain Bowl or Pasta Bowl: Place a large heap of kale on top of this pearled couscous, farro, bulgur wheat, or steamed rice and pile on some roasted vegetables, roasted peppers, roasted tomatoes, tomato confit, roasted beets, and drizzle over tahini sauce or basil vinaigrette for a complete balanced, healthy meal.
Pair it with a Protein: Pair with teriyaki chicken, pan-seared salmon, duck breast recipe, or a simple soft-boiled egg.
Fold into Noodles, Pasta & Rice: Fold into steamed rice, egg fried rice, or this delicious scallop pasta.
Toss-Ins: Add this kale to other dishes to boost their nutritional value. It’s fantastic stirred into kabocha squash soup.
Please let me know your favorite combinations in the comments!
Storage and Reheating Instructions
Sautéed kale stores well and is perfect for prepping ahead. Here’s how to keep it fresh and flavorful:
Refrigerator: Let the kale cool completely, then store it in an airtight container in the fridge. It will stay fresh for up to 4 days. To reheat, sauté in a pan over low heat or microwave for 30–45 seconds until warmed through.
Freezer: For longer storage, you can freeze sautéed kale—just note that the texture will be softer after thawing. Let it cool, portion it into freezer-safe bags or containers, and freeze for up to 1 month. Reheat directly from frozen or let it thaw overnight in the fridge.
Meal Prep Tip: Sautéed kale is a great make-ahead option for grain bowls, omelets, pasta, or even as a quick side for busy weeknights. You can double the batch and use it throughout the week.
More Favorite Vegetable Sides
- Tomato Confit
- Miso Eggplant
- Roasted Beets
- Turnip Recipe
- Kimchi Recipe
- Baby Bok Choy
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Roasted Vegetables
Easy Garlic Sautéed Kale Recipe
Equipment
Ingredients
- 2 bunches kale, and kind will work (Lacinato, Curly, Red, etc.)
- 1/4 cup olive oil
- 5 cloves garlic, thinly sliced
- 1/2 cup chicken or vegetable stock
- 2 tbs unsalted butter
- 1/2 lemon, juiced and zested
- 1/4 tsp salt
- Freshly cracked black pepper to taste
Instructions
- Place your kale on the counter, pick up a leaf, and locate the rib. Fold the leaf in half and rib the kale against the rib, so you remove the entire rib. Repeat this process until all your kale has been de-ribbed. Discard stems.
- Submerge your kale in a large bowl of water and agitate (this is the best way to wash kale because all the debris and dirt sink to the bottom).
- Take your kale out of the water and run it through a salad spinner to release excess water. Repeat until all your kale is spun.
- Place your washed kale onto your cutting board. Gather a small bundle and cut the kale into 1-inch ribbons with a sharp knife. Repeat until all the kale has been cut.
- Place a large saute pan over moderate heat and add the olive oil and garlic into the cold pan (because garlic is so fragile, you can bring it up to temperature in the liquid, which will infuse into the olive oil).
- When your oil starts to shimmer and glisten and the garlic is slightly browned, about 2 minutes, add the kale and use tongs to mix into the garlic oil (you don’t want the garlic to burn).
- Add the stock and cook until the liquid has reduced by half, about 3 minutes, mixing once with the tongs.
- Turn off the heat, add the butter, and flip it into the kale mixture until it melts. Add the lemon juice, salt, and season to taste with pepper.
- Garnish with lemon zest.
