Sauteed Kale

This sauteed kale recipe is fresh greens cooked with butter, garlic and onions until tender, then topped with fresh herbs. A simple and healthy side dish that pairs perfectly with chicken, fish and beef.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 89kcal

Author Sara Welch

Ingredients

2 tablespoons olive oil
1/4 cup onion finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
6 cups kale leaves stems removed, cut or torn into 1 inch pieces
1/4 cup chicken broth can also use vegetable broth or water
1 1/2 teaspoons minced garlic
2 tablespoons chopped fresh herbs such as parsley or dill

Instructions

Heat the olive oil in a pan over medium high heat. Add the onion and cook for 3-4 minutes or until just softened.
Add the salt, black pepper and red pepper flakes to the pan. Stir to combine.
Place the kale in the pan, and pour in the chicken broth.
Cook for 5-6 minutes, stirring occasionally, until kale is tender and most of the liquid has evaporated.
Add the garlic and cook for 1 minute, stirring constantly.
Sprinkle the fresh herbs over the top, then serve.

Video

Notes

This dish works with both traditional curly kale and dinosaur kale, which is a flat leaf variety.

Sauteed kale will stay fresh in the fridge for up to 4 days, which makes it great for meal prep.

You can use any type of fresh herbs in this dish. I typically use chopped parsley because I always have it on hand, but other great options include green onions, basil or dill.

Add the garlic towards the very end of the cooking time so that it doesn’t burn.

Nutrition