Go-To Daily Vegetable—Literally (Sauteed Kale)

Most days, I don’t come close enough to my 5-7 servings of fruits & veggies. But I know for a fact that I get 2-3. And that’s through sauteed kale. I have a sickness, I love kale so much. I have literally had it 6 days a week for…months?

And the great thing is it’s literally a 5-10 minute dish. So buy yourself a big bag of chopped/torn kale (like $2.99 at the grocery store) or big leafy stems of kale (usually about $1.99 a bunch), and get started!

Heat a couple tablespoons of olive oil in a skillet on medium high (5-6 on my stove). Add leafs of kale to the pan, as much as you want (remember it cooks down). You’ll probably want to remove all the bigger stems, they don’t taste as good as the leaves. Add pepper, sea salt, and a tiny bit of garlic powder (if you want). Underdo the salt a little, I always find the kale tastes a little salty when it’s cooked anyway.

How long it cooks is up to you—I like mine pretty done, almost crispy as if it had been roasted in the oven. But you might like it more like a “sauteed spinach” texture. You can play around with it, add shallots or scallions, minced garlic instead of powdered garlic, a tiny bit of brown sugar and walnuts for a caramelized version.  Pretty much anything.

Use it as a side or throw it in with pasta, on top of a pizza, in a casserole. Easiest thing in the world!



  1. […] some kale in olive oil, with salt, pepper, and a little garlic powder until slightly crispy.  I posted this recipe previously, takes like five […]


  2. […] We paired these with chicken fried chicken, roasted asparagus, and sauteed kale. […]


  3. […] served with muenster scalloped potatoes, roasted asparagus, sauteed kale, and some lovely wine. Between the four of us, we used a variety of dipping sauces—honey, […]


  4. […] it to “frou frou”. I served this with a delicious cauliflower leek risotto and some sauteed kale and they went great together, the flavors didn’t fight. We were super stuffed […]


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