Best 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.

SAUTéED KALE

Steps:

• Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
• Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

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.

BEET GREENS AND KALE SAUTEED WITH BACON AND GARLIC

Steps:

• Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
• Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.

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.

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.

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE

Steps:

• 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
• 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
• 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
• 4. Place kale on a serving dish and pour shrimp on top! ENJOY!

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.

ITALIAN SAUTEED KALE

Steps:

• Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
• In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
• Cover; reduce heat. Cook until tender, 30 minutes.

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.

SAUTEED KALE

Steps:

• Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and 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

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.

SAUTéED POTATOES WITH BLACK KALE AND NIGELLA

Steps:

• Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
• Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

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.

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.