Sautéed Kale

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Ingredients
Instructions
Nutrition

I love kale.  My boys love kale.  Even my husband goes for it.  Kale is a universally favorite vegetable in our family.  And boy am I lucky since it’s a superfood.  Given our collective kale obsession, I am always looking for more ways to cook kale, and this is one of my favorites.

Let’s not forget that kale is one of those”naturally gluten free” foods as my friend Shirley would say. So try it, you just might like it.

Ingredients
Serves:
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Instructions
  1. In a large saute pan, heat oil over medium heat
  2. Reduce heat to medium low and add onion
  3. Sauté for 15 minutes until caramelized
  4. Add kale and sauté for 5 minutes uncovered
  5. Cover pot with a lid and sauté for 1-2 minutes until wilted
  6. Add salt and serve

Sometimes I like to throw a few thinly sliced carrots into this dish to add a bit of color.  Have you ever sautéd kale before?  What other veggies or seasonings do you enjoy adding to your sautéed kale?  Leave a comment and let us all know.

Here are some more gluten free kale recipes you might enjoy:
Sauteed Kale with Garlic and Onion (Melting Tuscan Kale) from Kalyn of Kalyn’s Kitchen
Kale Caesar Slaw from Silvana of Dish Towel Diaries
Sautéed Kale & Mushrooms from Carrie of Ginger Lemon Girl

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

88 responses to “Sautéed Kale”

  1. I made this tonight for the first time wuth a slight addition (added herbs de Province) and it was delicious. Thanks for sharing such an easy and tasty recipe.

  2. I prepared this with toasted slivered almonds. It was delicious, and one of the few dishes I made that my parents have actually truly enjoyed!

  3. Kale sautéed with about (2 T) unrefined organic coconut oil over a low heat, with freshly finely chopped garlic, toss the kale and garlic to evenly spread the coconut oil.

    Just before the kale shrinks down in size entirely, add avocado pieces and sea salt or pepper to taste. Using a spatula press down on the avocado, until well mixed into kale. Serve immediately.

    I adapted another recipe from Elana using kale, avocado and Caesar salad dressing. I had the kale and avocado and just tweaked her recipe idea. I loved it so much I will plan to make as permanent recipe for a side dish!!

    Thanks Elana

  4. I roast sesame seed, pumpkin seed, and unsweetened coconut in a pan and use it as a topping for sauteed kale or swiss chard. I don’t have any food sensitivities but I love your website and recipes! Thank you so much for sharing your love of health and family with us Elana.

  5. I also love kale. Another version i like is to add a small amount of white balsamic vinegar to the garlic and onions while sauteing.

  6. I have sauteed ribbon-sliced kale with thinly sliced fennel bulb and small diced red & yellow pepper and herbs de provence, pink himalayan salt & fresh pepper. I used coconut or olive oil, sauteed a few minutes, then steamed a couple minutes until softer….it was great! Served in a white bowl, the colors looked amazing.

  7. Kale has become such a popular leafy green veggie as the word has gotten out about how good it is for you — however, I am still struggling to perfect a cooked kale dish. This one looks great! It looks simple & exactly what I am looking for. I cannot wait to try it! Thank you for this recipe!

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