Ever wonder how to make kale taste good without much work? This sauteed kale with garlic is super quick, simple, and brings out the best in the greens. It turns into a tender, flavorful side dish that’s easy enough for any night of the week. If you’re searching for the best way to cook kale, this garlicky sauteed kale recipe is the one to try.
I was staring at a lonely bunch of kale in my fridge, unsure what to do with it. I remembered a trick my grandmother once shared: “When in doubt, add garlic.” So, I tossed the kale into a hot pan with sizzling garlic, and in minutes, the whole kitchen smelled amazing. Now, whenever I make it, it feels like a little nod to her simple, clever cooking advice.
Using Kale in Recipes
Kale is a flexible leafy green that can be used in soups, salads, stir-fries, and casseroles. Its slightly bitter flavor balances rich or creamy dishes. You can enjoy it raw, steamed, roasted, or sautéed depending on the recipe.
Cooking Kale with Garlic
Kale tastes great when cooked with garlic because the flavors complement each other well. The garlic adds a nice smell and a bit of bite to the greens. It’s a simple dish you can enjoy with many meals.
Best Kale to Use
Curly kale is the most common type and works well for sautéing because it holds up to heat. Lacinato (or dinosaur) kale has a softer texture and milder flavor, making it great for quick cooking. Baby kale is tender and cooks the fastest, perfect for a lighter side dish.
Your Easy-Peasy Guide to Preparing a Kale Recipe with Garlic
This simple kale recipe with garlic is full of flavor and ready in minutes. It’s a tasty way to enjoy leafy greens with a savory, garlicky twist.
Kitchen Must-Haves
- Cooking Pot: A medium or large pot with a lid is perfect for sautéing kale evenly and steaming it until tender; a deep skillet works too.
- Wooden Spatula: Safe for cookware and great for stirring and turning the kale to prevent sticking while it cooks.
Grab these Ingredients
- Garlic Cloves: Add a strong, tasty flavor to the kale.
- Balsamic Vinegar: Gives a tangy taste to balance the greens.
- Vegetable Stock : Helps cook and soften the kale.
- Olive Oil: Used for cooking the garlic and kale.
- Kale: The main vegetable for this dish.
- Salt and Pepper: Basic seasoning to bring out the flavor.
- Crushed Red Pepper Flakes (optional): Add a little heat if you like spice.
*Exact measurements are listed in the recipe card below.
Step-by-Step Procedure to Make Sautéed Kale with Garlic
First: Warm Up the Pan
Pour a little olive oil into a large pan and set it over medium heat. Wait until the oil looks slightly wavy, that’s when you know it’s ready. A warm, prepared pan helps the flavors develop right from the start.
Second: Wake Up the Flavors
Sprinkle in some red pepper flakes and let them toast for a few seconds. This quick step brings out their spicy kick and deep aroma. It’s a simple move that instantly boosts flavor.
Third: Add the Garlic Touch
Drop in the minced garlic and stir it around until it smells fragrant. Keep it moving so it doesn’t turn brown or bitter. This gives the oil a rich, garlicky base.
Fourth: Cook the Kale to Perfection
Turn the heat to high and add the kale with the vegetable stock. Stir, cover, and steam for about 5 minutes to soften the leaves. Remove the lid, cook off the extra liquid, season, and finish with balsamic vinegar for a bright, tangy twist.
Handy Tips for Tasty Wins:
- Use fresh kale for the best flavor: The leaves should be deep green and crisp, not limp or yellowing. Fresh kale cooks faster and tastes sweeter.
- Don’t burn the garlic: Cook it just until it turns lightly golden so it adds flavor without turning bitter. Stir often to keep it from sticking to the pan.
- Add a splash of lemon juice: It brightens the flavor and balances the earthy taste of kale. A small squeeze at the end makes a big difference.
- Season at the right time: Salt the kale after it starts to wilt so the flavors soak in better. This also helps the texture stay tender but not soggy.
Your Questions, My Answers
What are the Pairings to Try with Sautéed Kale Recipe?
Sautéed kale goes well with grilled chicken, roasted fish, or a hearty steak. You can also serve it with rice, mashed potatoes, or green bean casserole for a balanced meal. For a lighter option, pair it with scrambled eggs or an omelet for breakfast or brunch.
How to Store Garlic Kale?
Let the kale cool completely before placing it in an airtight container. Store it in the fridge, where it will stay fresh for up to 3 days. Reheat gently in a pan to keep the flavor and texture.
Allow the cooked kale to cool, then place it in freezer-safe bags or containers. Press out extra air before sealing to avoid freezer burn. When ready to use, thaw in the fridge and reheat on the stove.
More Stress-Free Recipes You’ll Love
If you liked this recipe, you might enjoy trying a warm cup of hot sorrel tea for a cozy drink. Dried foods, like dried strawberries or mushrooms, are also great to have on hand for quick snacks or cooking.
Cheese-stuffed chicken breasts with tomato basil make an easy and flavorful dinner. All of these recipes are simple, tasty, and perfect for busy days. They’re great for making mealtime stress-free and enjoyable.
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Sauteed Kale with Garlic
Equipment
- 1 Wooden Spatula
Ingredients
Instructions
- Heat olive oil in a large pan over medium heat until slightly wavy, ensuring the pan is hot and ready for cooking.
- Add red pepper flakes and toast briefly for a few seconds to release their heat and aroma.
- Stir in minced garlic and cook until fragrant, moving it constantly to prevent browning.
- Increase heat to high, add kale and vegetable stock, cover and steam for 5 minutes, then uncover, cook off excess liquid, season, and finish with balsamic vinegar.
Notes
- Use fresh kale for the best flavor: The leaves should be deep green and crisp, not limp or yellowing. Fresh kale cooks faster and tastes sweeter.
- Don’t burn the garlic: Cook it just until it turns lightly golden so it adds flavor without turning bitter. Stir often to keep it from sticking to the pan.
- Add a splash of lemon juice: It brightens the flavor and balances the earthy taste of kale. A small squeeze at the end makes a big difference.
- Season at the right time: Salt the kale after it starts to wilt so the flavors soak in better. This also helps the texture stay tender but not soggy.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
