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We try to include greens into our meals at least once a day. It's an easy way to keep things balanced, especially when we’re short on time. Out of all the leafy options, kale is a go-to! It cooks fast, holds flavor, and is loaded with nutrients.
This sautéed kale recipe is one of our staples. It’s quick, allergy-friendly, and toddler-approved. Our little ones loves eating this with their hands, making it a family-friendly dinner win!
Garlicky kale takes just minutes to prepare but brings big flavor to any meal. A hot skillet, a bit of garlic, and a squeeze of lime go a long way. Add it to a bowl, tuck it into tacos, or enjoy it on its own. It’s flexible, hearty, and good for you.
Kale is a nutritional powerhouse. It’s high in vitamins A, C, and K, and rich in antioxidants, calcium, and fiber. When sautéed lightly, it softens just enough while keeping its vibrant color and texture.
Why You’ll Love This
- It’s fast and simple: This recipe comes together in 10 minutes. Minimal prep, one pan, and no fuss.
- It’s healthy: Packed with nutrients, garlicky kale supports a plant-based lifestyle. It’s naturally low in calories and high in vitamins.
- It’s allergy-friendly: No nuts, soy, or dairy here. This kale recipe is vegetarian and safe for little ones with food sensitivities.
Ingredients & Substitutions
- Kale: Use a large bunch of fresh kale, stems removed and chopped small. It cooks down a lot, so double what you think you'll need. Swap with spinach, Swiss chard, or collards. Just note, cook times and textures will vary.
- Garlic: Use 4 or 6 cloves of fresh garlic for a big flavor. Sauté gently to avoid burning. Garlic powder works in a pinch, but fresh garlic gives this dish its rich, addictive bite and is key to that bold garlicky flavor.
- Olive Oil: Use a few tablespoons of olive oil to help soften and flavor the kale. It adds richness and heart-healthy fats. Avocado oil is a great sub. For an oil-free option, steam the kale and finish with citrus or veggie broth.
- Red Pepper Flakes (optional): Add ½ to 1 teaspoon of red pepper flakes for heat. It gives a subtle warmth without overwhelming the dish. You can skip it for a milder version or swap in a dash of hot sauce for a different spicy twist.
- Salt & Pepper: Season generously with salt and pepper. About 1 teaspoon of salt and a few cracks of black pepper. These basics enhance the kale’s natural flavor and make the garlic shine. Don’t skip, taste and adjust as needed.
- Lime Juice: Squeeze fresh lime juice (about 2 tbsp) at the end for brightness. It cuts through the richness and wakes up the dish. Lemon works too if that’s what you have, either brings a fresh, tangy balance.
Step-By-Step Recipe
- Heat olive oil in a large skillet over medium heat. Let it warm up for about 30 seconds before moving on.
- Add minced garlic and sauté for 30 seconds until it becomes fragrant and lightly golden. Keep it moving to avoid burning.
- Toss in chopped kale and cook until wilted, about 5 to 7 minutes. Finish by seasoning with salt, pepper, red pepper flakes, and a squeeze of lime juice.
Tips for the Best Garlicky Kale
- Use fresh kale: Older leaves can be tough and bitter. Fresh kale cooks down better and has a milder flavor.
- Don’t burn the garlic: Burnt garlic can taste bitter. Keep an eye on it and stir often. Lower heat if needed.
- Finish with acid: A squeeze of lime or lemon juice adds brightness and cuts through the earthy greens.
What to Serve With Garlicky Kale
Garlicky kale is a versatile side that works with a range of vegetarian dishes. Serve it alongside a grain bowl with Puerto Rican rice and black beans, or plate it next to baked tofu or a lentil stew.
It’s great in wraps, tacos, and sandwiches too. Add it to a plant-based breakfast spread with roasted potatoes (or air fryer red potatoes) and a slice of avocado toast for something hearty and filling.
How to Store Sautéed Kale
Store leftover sautéed kale in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but reheats well in a skillet or microwave. You can also toss it into soups, stir-fries, or pasta to use it up the next day.
More Recipes with Kale, Spinach, and Greens
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Frequently Asked Questions About Sautéed Garlicky Kale
Yes, pre-chopped bagged kale works well. Just remove any thick stems and rinse it thoroughly before cooking.
Yes, use a splash of water or vegetable broth to sauté the garlic and kale. Keep the skillet covered for quicker wilting.
Yep! This is a kale recipe vegetarian eaters will love. It’s simple, nutritious, and completely plant-based.
You’ll know the kale is wilted when it has softened and darkened in color. It should still have a bit of bite but be tender enough to eat with ease.
Sautéed Garlicky Kale
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 bunch kale about 200 grams, stems removed, chopped
- ½ cup water or stock/broth
- Red pepper flakes to taste, optional
- Salt & pepper to taste
Instructions
- Heat oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add kale and water. Cover with a lid and occasionally toss until wilted, about 8 minutes.
- Season with salt, pepper, and red pepper flakes.
- Finish with a squeeze of lime juice.
Notes
- Be sure to wash kale with water prior to cooking.
Nutrition
Did you try out this Garlic Butter Braised Kale recipe?
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No Yeast Vegan Flatbread
Marquetta Lyons
i would like to know do you have a cook book and if you don't i would like to get all your recipes
Aly Michell
Unfortunately I don't have a cookbook, currently.