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    Sautéed kale with garlic (Easy side dish)

    Published: Feb 17, 2021 · Modified: Apr 22, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Sauteed kale with garlic. Cooked kale in pan by purple napkin.

    Sautéed kale with garlic is one of my favorite side dishes. I make it at least a couple of times a week.

    It’s a great way to get in lots of dark leafy greens. Plus, it goes well with almost any main course. Vegan & gluten-free.

    Sauteed kale and garlic in pan.

    One thing I appreciate about kale is its versatility.

    You can eat it raw or cooked.

    You can have it for breakfast in a tofu scramble. Or tuck it into a cherry smoothie.

    It can be served alongside vegan fried chicken or lasagna at dinner.

    Kale is hardier than spinach. So when cooked, it keeps its shape.

    And you don’t have quite the same stark disappearing act as it cooks.

    It’s also lighter and less fibrous than collard greens. So it doesn’t require the same lengthy cooking time to soften its leaves.

    One of my favorite ways to prepare kale is sautéed.

    My easy sautéed kale recipe has lots of garlic flavor.

    Plus, it’s a terrific way to work more nutrient-dense dark, leafy greens into your meals.

    Vegan fried chicken with sweet potato and kale.

    What kind of kale should I use?

    When you go to the grocery store, you’ll likely see several types of kale on the produce shelves.

    The two most common kinds are curly and lacinato.

    Lacinato is also called Tuscan or dinosaur kale, because of its bumpy leaves that resemble its namesake.

    Since it’s all priced about the same, I feel like you get the biggest bang for your buck with curly kale. The bunches are often big and poufy, like clown’s hair.

    Plus, I prefer to remove the stems from kale before cooking it.

    With curly kale, you tend to have bigger leaves than lacinato. So for the same amount of work, you amass a higher amount of food to stem.

    (Obviously, kale sizes vary. There are some small curly bunches too.)

    The flavors of the different types are pretty similar. So try both lacinato & curly, and see what you prefer. Or if your grocery store has purple or red kale, give that a go.

    Any type of kale will work for this recipe.

    How to sauté kale

    Labeled ingredients for sauteed kale.

    Here’s are the ingredients you’ll need:

    • Kale
    • Oil
    • Garlic
    • Better Than Bouillon, no chicken base (optional)
    • Water
    • Salt

    Hands holding curly kale leaf in sink, removing leaf from stem.

    Run kale leaves under water to wash them.

    As you wash it, use your hands to pull the leaves off of the hard center stems.

    Roughly chop the leaves.

    Garlic in pot with oil.

    Bring a sauté pan or pot to a medium heat with oil.

    Sauté minced garlic cloves until fragrant.

    Bunch of chopped kale in pot.

    Add chopped kale & sauté.

    Add a splash of water + bouillon (or vegetable broth). Give everything a stir.

    The kale will kind of steam from the liquid.

    Sauteed kale in pot with garlic.

    Cook for 2 to 10 minutes, depending on how soft you prefer it.

    For even softer kale, turn the heat to low & cover with a lid.

    Make it your own

    You can make this sautéed kale your own by varying the cooking length or seasonings.

    Cook it a longer or shorter amount of time

    If you like it just lightly cooked, only sauté it for a couple minutes after adding water. Once it’s bright green, it’s good to go.

    If you like the leaves to be really soft & almost fall apart in your mouth, turn the heat to low, cover the pot, and cook the kale for about 10 minutes.

    It’s done when all of the water & moisture in the kale has cooked off.

    Use broth instead of water + bouillon

    Instead of adding Better Than Bouillon and water, you can use vegetable broth. Or simply omit the bouillon and use water.

    The bouillon isn’t essential. It simply adds a subtle bit of richness & salt.

    Vary the seasonings

    Try finishing the sautéed kale with a squeeze of lemon juice or splash of red wine vinegar for tang.

    Season it with red pepper flakes, black pepper, or your preferred seasoning salt.

    For crunch, add a handful of toasted pine nuts.

    Trader Joe's vegan turkey roast, sauteed kale, and cranberry sauce on plate.

    What to serve with it

    This easy side dish can be served any time of year. It’s equally good for the winter holidays as it is for a summertime patio gathering.

    Serve it with these main courses:

    • Vegan fried shrimp
    • Buffalo chickpea sandwich
    • Vegan pulled pork
    • Veggie wraps with tahini sauce
    • Hot open faced sandwich
    • Air fryer stuffed peppers
    • Grilled tofu with lemon & rosemary
    • French lentils du Puy with caramelized onions
    • Seitan piccata (below)

    Plate with mashed potatoes, kale, and seitan piccata.

    Other ways to cook with kale

    Kale is terrific massaged into a salad or added to your favorite soup.

    More kale recipes to try:

    • Use it raw in a kale salad with roasted chickpeas
    • Add it to a vegan quiche or vegan frittata
    • Throw a handful into a pumpkin smoothie
    • Get cozy & include it in soups like creamy gnocchi soup, potsticker soup, or sweet potato peanut stew
    • Enjoy it cold in sesame kale
    • Get spicy with it in a sweet potato black bean hash
    • Turn it into a crispy snack of air fryer kale chips

    Overhead sauteed kale and garlic.

    Sauteed kale and garlic in pan.

    Sautéed kale with garlic

    Sautéed kale is a terrific, nutrient-dense, and easy side dish. It's vegan & gluten-free. Plus, it goes well with almost any main course.
    Depending on the size of your kale bunch & appetites, this can serve 2 to 4 people.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: easy side dish, greens recipe, vegetable side dish
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 23kcal
    Author: Cadry Nelson

    Ingredients

    • ½ teaspoon organic canola oil or olive oil
    • 2 cloves garlic minced
    • 1 bunch curly kale leaves coarsely chopped with ribs removed**
    • 1 to 2 Tablespoons water Plus an extra splash, if needed
    • ⅛ teaspoon Better Than Bouillon, no chicken base optional
    • Pinch salt

    Instructions

    • Bring a skillet or pot to a medium heat with oil. Add garlic & sauté until fragrant, about a minute or so.
    • Add chopped kale, 1 to 2 Tablespoons of water (depending on the size of the bunch), Better Than Bouillon (if using), and a pinch of salt. Continue cooking the kale, stirring occasionally, until it is wilted and soft.
      For bright green steamed kale, cook for 2 or 3 minutes. For softer kale that's deeper in color, turn the heat to low & cover with a lid. Cook for about 10 minutes, until all of the liquid cooks off.
    • Taste for salt and add more, if needed.

    Notes

    Curly kale can be replaced with any kind of kale that you enjoy.
    Although kale stems can be eaten, I prefer this dish without them. While you're washing the kale, pull the leaves off of the stems with your hands. Then chop the leaves. You don't need to dry off the kale before using it in this dish. It will add extra moisture.
    If your bunch of kale is on the large side, you'll want to use 2 Tablespoons of water. If it's small, you can use just 1. If you can't decide, err on the side of more. As it's cooking, if it looks like the kale is too dry or not softening enough, add another splash of water.
    Instead of water + bouillon, you can use vegetable broth or just plain water without the bouillon.

    Nutrition

    Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3247IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. scottt

      February 17, 2021 at 7:44 am

      I make this recipe a couple of times each week but usually throw in a handful of chopped sun-dried tomatoes—the ones stored in oil…and I use the spiced oil from the tomatoes to sauté the kale.

      Reply
      • Cadry

        February 17, 2021 at 8:34 am

        Nice! Sun-dried tomatoes add so much flavor. They sound like a terrific addition.

        Reply
    2. David

      February 17, 2021 at 10:12 am

      5 stars
      Delicious! Sautéed kale is one of my favorite sides, and this recipe nails it.

      Reply
      • Cadry

        February 24, 2021 at 8:14 am

        I’m glad to hear that! Thanks for the feedback!

        Reply
    3. Shell

      February 20, 2021 at 1:32 pm

      5 stars
      I will be trying this! You introduced me to kale chips many years ago and I make them a few times per week. This looks like another winning kale recipe!

      Reply
      • Cadry

        February 24, 2021 at 8:14 am

        Excellent! I can’t wait to hear what you think.

        Reply

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