This sautéed kale recipe is one of my favorite kale recipes! A splash of broth helps steam the kale, making it tender and bringing out its natural sweetness.
Some people shy away from kale, but with my easy recipe, you’ll be craving it. Thanks to my easy method, this sautéed kale turns out super tender and sweet.
I use a similar method when making my sautéed spinach recipe. The trick is to use a little broth in the skillet to encourage the kale to wilt and turn tender.
Key Ingredients
- Kale: You can use any type, but I love lacinato kale (also known as dinosaur kale) for its dark green color and flat leaves. I remove the stems before cooking, but you can skip that step if you have baby kale.
- Garlic: I’m a big garlic fan and use a lot in this recipe. I thinly slice the cloves instead of mincing them for this recipe.
- Olive Oil: I like sautéing in olive oil, but feel free to use your favorite cooking oil instead. Avocado or walnut oil would be delicious. Butter works, too!
- Pepper Flakes and Lemon: These are optional, but add a touch of heat and fresh flavor to the dish.
- Broth: A small amount of liquid helps the kale wilt and become tender. You can use broth, white wine, or even water.
Find the full recipe with measurements below.
How to Make Sautéed Kale
Tip 1: Use broth to help soften. We start by heating olive oil in a skillet then add garlic, chopped kale, a pinch of salt, red pepper flakes, and a splash of broth. Cook the kale until it’s bright green, wilted, and tender. The broth helps steam the leaves, making it sweeter, more tender, and less bitter.
Tip 2: Finish with lemon juice. I love adding a squeeze of fresh lemon juice at the end to add a bit of brightness. If you don’t have a lemon on hand, apple cider vinegar or balsamic vinegar are great!
More Kale Recipes
Perfect Sautéed Kale
- PREP
- COOK
- TOTAL
As the kale cooks in the pan, it wilts, turns bright green, and becomes tender. This may sound like a boring side dish, but it is one of our favorite side dishes.
You Will Need
1 large bunch kale (7 to 8 cups chopped leaves)
3 tablespoons olive oil
3 cloves garlic, peeled and sliced
Pinch red pepper flakes
½ cup (118ml) chicken broth, veggie broth, white wine, or water, plus more as needed
¼ teaspoon fine sea salt or more to taste
2 to 3 lemon wedges, for serving
Directions
1Rinse the kale, and then pull the leaves from the stems. Discard the stems or save them to add to homemade stock another day.
2Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
3Heat the olive oil in a wide skillet over medium heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but do not let it brown.
4Add the chopped leaves, stock, and ¼ teaspoon of salt. Cook, tossing the kale around the pan occasionally, until it turns bright green, soft, and wilted, about 7 to 8 minutes. If the liquid evaporates before the kale is tender, add a little bit more to the pan.
5Taste and adjust with additional salt, then finish by squeezing over the juice from the lemon wedges.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.
This was sooo good! I love your recipes! Youre perfect apple cobbler was to die for!!!!
Hi there, yesterday I follow your recipes I cook my family, I’m very happy because they love it and they, the food I Cook is super delicious.
I have made this recipe and a few others and I love them all. I prefer to make more veggies recipes, but will make others for my family as well. Thank you for sharing your recipes. Can you add how to make collard green, please if possible, thank you
I was looking for a new side dish for the abundant kale in my garden. This was easy and delicious!
Beautiful easy side dish. Thanks for the salt amts and such. Got the exact results I wanted.
This recipe was easy and delicious. I will make it again.