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Broccolini and kale on plate with mashed potatoes and lentil loaf.
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5 from 3 votes

Sautéed broccolini recipe with garlic & kale

This dish combines two of my favorite vegetables and gives some added texture and crunch to your average cooked kale. The flavors play well together and make for a great side dish with baked tofu and a pile of mashed potatoes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American, Vegan
Keyword: baby broccoli recipe, broccolini recipe, easy vegetable dish
Servings: 4 people
Calories: 54kcal
Author: Cadry Nelson


  • ½ teaspoon extra virgin olive oil
  • 2 large garlic cloves minced
  • 1 bunch broccolini about 11 ounces, cut into one inch pieces with ends removed
  • 2 Tablespoons water
  • 1 bunch curly kale leaves removed from ribs and roughly chopped
  • Pinch salt


  • In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
  • Add broccolini to the skillet and sauté for a minute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
  • Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccolini and sauté for a few minutes more, until the kale is soft and wilted.
  • Add a pinch of salt and serve warm.


Make this dish your own by finishing it with a squeeze of lemon juice or a pat of non-dairy butter. If you’re not a big kale fan, add less of it, or omit it altogether. You can keep everything else in the recipe the same.


Calories: 54kcal | Carbohydrates: 8g | Protein: 4g | Sodium: 35mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 4625IU | Vitamin C: 111mg | Calcium: 107mg | Iron: 1.1mg