Best 20 Sauteed Kale Recipes

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

SAUTEED KALE WITH GARLIC

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

SAUTEED KALE WITH APPLES

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

SAUTEED KALE WITH GARLIC AND LEMON

Steps:

• On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
• Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
• Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
• Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.

YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER

Steps:

• For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
• While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
• Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
• Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
• For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
• Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.

SAUTEED KALE AND SAUSAGE

Steps:

• Heat olive oil over medium heat in a large saucepan. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Stir in kale; cook until wilted, 5 to 7 minutes. Add sausage; crumble and cook until browned, 10 to 12 minutes.
• Transfer to a plate and top with Cheddar cheese and green onions.

SAUTEED KALE WITH LEMON

Steps:

• In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
• Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
• Toss and serve.

SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON

Steps:

• Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
• Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
• Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
• Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
• Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
• Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

SPICY GARLIC KALE WITH SAUTEED RED PEPPERS

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
• Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
• Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

SAUTEED KALE

Steps:

• Heat olive oil in a large skillet over high heat. Add kale and salt and toss until well combined. Cover, reduce heat, and cook until tender, 5 to 7 minutes.

KALE WITH SAUTEED APPLE AND ONION

Steps:

• Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
• Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
• Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.
• Season with salt.

KATHY'S SAUTEED KALE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
• Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.

SAUTEED KALE WITH COCONUT MILK

Steps:

• Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
• Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
• Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
• Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

SAUTEED TUSCAN KALE

Steps:

• 1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems. 2. Heat olive oil and red pepper flakes in a medium saute pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle. 3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.) 4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. 5. Season with sea salt and freshly ground pepper to taste. 6. Sprinkle with freshly grated parmesan cheese just before serving.

SPICY SAUTEED KALE WITH LEMON

Steps:

• In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.

SAUTEED KALE WITH CANNELLINI BEANS

Steps:

• In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
• Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
• Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
• Add the beans and gently stir through until heated.
• Serve immediately.

SAUTéED KALE WITH CHICKPEAS AND PANCETTA

Steps:

• Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
• Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
• Serve hot.

YUMMY SAUTEED KALE

Steps:

• Heat olive oil in a large saute pan that has a lid.
• Dice up onion and saute in olive oil until onion is translucent. Add garlic and saute until garlic becomes pale golden in color.
• Wash the kale thoroughly, and add it a handful at a time to the pan. Stir until it begins to wilt and all of it can fit in your pan.
• Add about a half cup of broth or water, turn the heat down to low-medium and cover the pan.
• Season with a pinch of sea salt and ground pepper. Do not leave the pan unattended for too long--set a timer if need be. The goal is to let the kale simmer in a small amount of liquid for ~30 minutes. This will require frequent stirring and the addition of small amounts of liquid to keep the kale from sticking to the pan. The longer you cook it and the more liquid you add, the more tender and delicious the dish will be--however you will lose nutritional value if you cook it too long. Taste it every now and then--when you are happy with it, take it off the heat and enjoy!

PAN ROASTED SALMON WITH WHITE BEAN-ANCHO CHILE BROTH, CILANTRO PESTO AND ROASTED SHALLOTS WITH SAUTEED KALE

Steps:

• For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
• For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
• For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
• For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.