Sauteed kale is a superfood side dish that’s ready to serve in 20 minutes.
This easy sauteed kale recipe is infused with garlic butter and lemon, making it a versatile side to any protein.
Holly’s Recipe Highlights
- Quick & Easy – This sautéed kale is ready in 20 minutes with garlic, lemon, and broth for a flavorful side.
- Pairs with Anything – A bright, garlicky side that goes great with fish, chicken, or beef.
- Make-Ahead Friendly – Store leftovers in the fridge or freezer for a quick, healthy side anytime.
Fresh and Simple Ingredients
Kale: Look for fresh, full bunches of curly kale or lacinato kale with firm leaves. Wash, dry, and pull away the leaves from the tough stems before coarsely chopping.
Seasonings: Swap out the butter for leftover bacon grease to create a deep, smoky flavor. Make a more savory dish with a simple homemade garlic herb seasoning.
Variations: Add spinach, sliced mushrooms, sauteed onions, or bacon to the pan in the final step for a flavor twist in this recipe.
How to Sautée Kale
- Add coarsely chopped kale to a hot skillet with chicken broth.
- Cook until tender. Stir in garlic and butter.
- Season with lemon juice and salt before serving.
Holly’s Best Tips and Tricks
Keep leftover sauteed kale in a covered container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Freeze cooled portions in zippered bags for up to a month and add to casseroles, soups, and stir-fries, or make a healthy kale pesto.
Tasty Low Carb Vegetable Sides
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Sauteed Kale
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 bunch kale washed, dried, and chopped
- ¼ cup chicken broth or vegetable broth
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 teaspoon fresh lemon juice optional
- ¼ teaspoon salt or to taste
Instructions
- Preheat oil in a skillet over medium heat. Coarsely chop kale.
- Add kale and chicken broth to hot skillet. Cook 7-8 minutes or until tender.
- Push kale to the side of the pan and add butter and garlic. Cook until fragrant.
- Stir garlic and kale together, drizzle with lemon juice and salt. Cook 1-2 minutes to blend flavors.
- Serve warm.
Notes
- Leftover sauteed kale can be stored up to 3 days in an airtight container in the refrigerator, or for up to 3 months in the freezer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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