Great sautéed kale is all about balance—flavor, texture, and ease. This quick and easy garlic-kissed kale delivers just that. In under 15 minutes, you’ll have a vibrant, flavorful side dish that’s full of nutrients and bold, savory character. It’s the kind of recipe that proves simple doesn’t mean boring, and it brings boring kale to life!
This easy Sauteed Kale is one of those effortless recipes that becomes a staple because it fits into almost any meal. Garlic brings a punch of flavor, a touch of chili flakes (if you like a little heat) gives it a subtle kick, and balsamic vinegar at the end cuts through everything with a bright, tangy finish.
This kale recipe holds its own next to roasted meats, grilled fish, or a humble bowl of beans and rice. And if you’ve had kale that felt tough or too bitter in the past, this version may just redeem it for you.
Ingredients
- Kale – If using mature kale, remove the tough stems first and save them for soup stock. Baby kale works too, and cuts down on prep time.
- Olive oil
- Red pepper flakes – Optional to taste.
- Garlic cloves
- Vegetable stock – Use homemade if you have it, or half a bouillon cube dissolved in water. Adjust salt based on the stock you use.
- Salt and pepper
- Balsamic vinegar
How To Make Sautéed Kale
- Warm the olive oil in a large skillet over medium heat.
- Sprinkle red pepper flakes into the oil and let them bloom for a few seconds.
- Add the garlic and cook until just tender—don’t let it brown or it’ll taste bitter.
- Raise the heat to high, then toss in the kale and pour in the vegetable stock. Stir well to combine.
- Cover the pan and let the kale steam for about 5 minutes to soften.
- Uncover and cook for a few more minutes, stirring now and then, until the liquid mostly evaporates and the kale is tender but still vibrant.
- Season with salt and pepper, drizzle with balsamic, and give it one last stir.
- Serve hot and enjoy while it’s fresh!
Step-by-Step Process
Chef Jenn’s Tips
- For a gentler flavor, opt for baby kale—it’s sweeter and softer.
- Want more layers of flavor? Add diced onions before the garlic or fresh ginger for a bold twist.
- Craving crunch? Finish the dish with toasted nuts like almonds or pine nuts—they add a rich texture and a nutty flavor.
Recommended
Make It A Meal
This kale is incredibly flexible and goes with just about anything. Serve it next to pork chops, roasted chicken, grilled fish, or even tuck it into a sandwich or wrap. Feeling cozy? Pile it over rice with a fried egg on top. It’s a simple green that plays well with bold or mellow flavors alike.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture, or microwave for a quick fix. This kale keeps well, so it’s perfect for prepping ahead.
Simple Sautéed Kale
Ingredients
- 1 ½ lbs kale
- 2 tablespoons olive oil
- red pepper flakes crushed
- 2 garlic cloves thinly sliced
- ½ cup vegetable stock
- salt
- black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Sprinkle them into the oil and let them bloom for a few seconds.
- Add the garlic and cook until just tender—don’t let it brown or it’ll taste bitter.
- Raise the heat to high, then toss in the kale and pour in the vegetable stock. Stir well to combine.
- Cover the pan and let the kale steam for about 5 minutes to soften.
- Uncover and cook for a few more minutes, stirring now and then, until the liquid mostly evaporates and the kale is tender but still vibrant.
- Season with salt and pepper, drizzle with balsamic, and give it one last stir.
- Serve hot and enjoy while it’s fresh!
Notes
Chef Jenn’s Tips
- For a gentler flavor, opt for baby kale—it’s sweeter and softer.
- Want more layers of flavor? Add diced onions before the garlic or fresh ginger for a bold twist.
- Craving crunch? Finish the dish with toasted nuts like almonds or pine nuts—they add a rich texture and a nutty flavor.