Sauteed Kale with Garlic

A white bowl filled with cooked, chopped kale garnished with slices of garlic, placed on a white plate with utensils in the background.

This sauteed kale with garlic is simple, quick, and full of flavor. The greens become tender and delicious with just a few ingredients. It is an easy side dish for any weeknight meal.

Course Side Dish, Sides

Cuisine American, International

Keyword chopped kale, cook, cook kale, garlic, green, kale, kale leaves, kale recipe, lemon juice, olive oil, sauteed, sautéed kale, sautéed kale recipe, side dish

Prep Time 5

Cook Time 10

Servings Servings

Calories 131kcal

Author Zuzana Paar

Equipment

1 Cooking Pot
1 Wooden Spatula

Ingredients

2 Pieces Garlic Cloves sliced
2 Tablespoons Balsamic Vinegar
½ Cup Vegetable Stock
2 Tablespoons Olive Oil
1 ½ Pounds Kale chopped
Salt to taste
Pepper to taste
Crushed Red Pepper Flakes optional

US Customary - Metric

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