Ingredients & Substitutions
Here I explain the best ingredients for sauteed kale, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Kale – Choose fresh, vibrant curly kale with firm, deep green leaves. This sauteed kale recipe also works with a different variety of kale, such as dinosaur kale, lacinato kale (Tuscan kale), or Russian kale, but will need to adjust the cook time. Olive Oil – This has the best flavor for sauteing kale, but you can also use avocado oil or your preferred cooking oil. Garlic – I always find that using fresh minced garlic gives the best flavor, but you can take a shortcut by using 1 teaspoon of jarred minced garlic. I’ve totally done it on busy nights! Sea Salt & Black Pepper – Kosher salt also works fine instead of sea salt. Butter – My “secret” ingredient! Just a tablespoon added at the end adds a rich, smooth, buttery flavor. (This works better than sauteing the kale directly in the butter, since it burns easily.) Get grass-fed butter if you can! Lemon Juice – Although optional, I recommend adding a splash of lemon juice to counteract the bitterness and help break down the tough fibers. You could also use balsamic vinegar or apple cider vinegar for a similar effect with a different flavor. Crushed Red Pepper Flakes – Adds a subtle kick of heat! You can omit it if that’s not your thing.
How To Saute Kale
This section shows how to make sauteed kale with garlic, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Variations On Sauteed Kale
Ready to mix things up a bit? While classic sautéed kale is delicious on its own, here are some flavorful variations I’ve made in the past that turned out amazing:
Mushrooms – Stir in sliced mushrooms (or make sauteed mushrooms) along with the kale for an earthy flavor boost. Shiitake or cremini mushrooms make great choices. Bacon – Add crispy, chopped cooked bacon (or turkey bacon) before serving for a smoky, savory twist. The bacon’s richness pairs well with the greens. Nuts – Toss toasted pine nuts or slivered almonds into the finished dish for added crunch and nuttiness. If your nuts are raw, you can toast them in the pan for a few minutes in the beginning. Garlic Parmesan – After cooking kale, sprinkle with shredded or grated Parmesan cheese. This is my favorite way to change it up! Onions – Make caramelized onions in the pan first, then proceed with the rest of the sauteed kale recipe in the same pan.
Storage Instructions
Store: Keep in an airtight container in the fridge for 3-4 days. Reheat: Simply warm leftover sauteed kale in a skillet over medium heat, or microwave for a quick option. Freeze: Store it in freezer-safe bags or containers for up to 6 months.
What To Serve With Sauteed Kale Recipes
This simple side can pair with most healthy dinner recipes, but if you can’t decide what to make, here are some ideas: Leftover sauteed kale makes a great addition in recipes! Try it in zuppa Toscana soup, toss it into a chicken bacon ranch casserole, or tuck it into some egg muffin cups.
Chicken – Enjoy with tangy BBQ chicken legs or simple grilled chicken for a light dinner. Pork – For a 30-minute meal, pair with air fryer pork chops or air fryer sausage. If you want to get a little fancy without a lot of effort, try stuffed pork chops. Beef – A juicy rump roast or tri tip roast make comforting mains for this sauteed kale recipe. But, for a budget-friendly option, you can’t go wrong with my sirloin tip roast recipe. Fish – The lemon and garlic flavors work perfectly with fish! My go-to is simple baked salmon, but flounder or halibut also pair nicely. Breakfast – For a brunch twist, serve alongside a fluffy omelette or in a sweet potato breakfast hash.
More Easy Kale Recipes
Looking for more ways to enjoy kale? Check out these easy kale recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional lemon juice.
