Sautéed Kale

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.

Sauteéd Kale

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Ingredients

Instructions

  • In a large saute pan, heat oil over medium heat
  • Reduce heat to medium low and add onion
  • Sauté for 15 minutes until caramelized
  • Add kale and sauté for 5 minutes uncovered
  • Cover pot with a lid and sauté for 1-2 minutes until wilted
  • Add salt and serve
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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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

Comments

88 responses to “Sautéed Kale”

  1. My favorite veggie saute?

    14-16 Brusssel sprouts
    1 cup mushrooms
    1-2 cloves garlic
    seal salt to taste
    1/4 c almonds

    Saute brussel sprouts until they begin to soften. Add mushrooms and garlic saute a few minutes more, until mushrooms soften and start to glaze. Take off the heat and add salt. Toss with toasted almonds.

  2. First, I was thrilled to find your website. I was searching for help with Bette Hagman’s bread recipes at high altitude when I came across your website. I have multiple food intolerances including wheat and SUGARS except for AGAVE. So your recipes are perfect for me.
    I just ordered my Almond Flour. I can not wait to make some of your yummy recipes.
    We love sauteed Kale. I make it the same except use garlic. Can’t wait to try it your way with onions.
    Our favorite veggie combination is one we put over gluten free pasta drizzled with Extra Virgin Olive Oil.
    I saute all the vegetables separately in olive oil and salt each to taste.
    1 Zucchini and 1 Yellow Squash chopped, 1 Red Bell Pepper and 3/4 Green Bell Pepper, 1 large Sweet Yellow Onion with lots of dried cilantro (don’t carmelize for this recipe), 2 large Portobella Mushrooms chopped. Then I mix the sauteed vegetables in the skillet with sliced Kalamata Olives, lots of chopped Sun Dried Tomatoes, lots of chopped Walnuts and fresh Cilantro leaves. I heat it all back up, squeeze 1/2 a lime over it and serve over GF pasta with Extra Virgin Olive Oil drizzled on it and top with fresh grated parmesean cheese. ( If desired, good balsamic vinegar is a good addition at the table.) (I have tried adding other veggies to this mix such as brocolli and carrots, but they do not combine well in this recipe. It is also not as good over rice…best on PASTA.) This makes enough for the two of us to have 3 times.

    • I forgot to mention one important thing! (I can not have dairy so forgot that I put crumbled Feta cheese on my husbands and it really makes the dish great! You can also put parmesean cheese but it is not necessary with the Feta cheese.
      Lois

  3. Yum! We love sauteed kale and sometimes add linguica and kidney beans — like a Portuguese Soup — or add it to a big pot with plenty of crushed tomatoes, chicken stock, linguica and beans for a real Portuguese kale Soup. My husband makes a similar sautee with Broccoli Rabe and lots of garlic and crushed red pepper that we eat at least twice a week. He adds Italian sausage sometimes!

  4. Ooo kale recipes! Thanks so much for sharing. I bought kale to make kale chips when I saw Giada DeLaurentis make them on her show. I’ve added it into my soups, but it’s nice to see some other ways to use it, too.

  5. I really like it sauteed with just a bit of olive oil and some garlic. However, I’m the only one in my family who’s willing to eat it at all. You’re very fortunate to have a family that likes it so much.

    A little story about kale: in early November, I’m at a chain restaurant with my son, my sister and her daughter. After I’m done eating my very-healthy omelet of eggs and veggies, I start munching on the kale that was left on the side of my plate as a garnish. The waitress walks up and says, “Do you know that that’s kale?” I said ‘yes, I know,’ and she exclaims, “Boy, I’ve never seen anyone eat the kale before! You must be a healthy eater.” My sister then chimes in very sarcastically, “Yes, she is….” (My sis, who’s normally a fairly healthy eater herself, tried kale once and pronounced it too bitter and refuses to try it again.) She then added, “Garnish is all it’s good for.” Good grief.

  6. I love kale too-but mostly the lacinato kind. The curly kind, not so much. I usually saute them with oil, garlic, onions, salt and pepper too. I am glad to see the addition of slivers of carrots. I never thought of that! Thanks for your website and all you do.

  7. I steam briefly – drain – add apple cider vinegar with honey to taste.

    I also steam as above – add Asian dressing with ginger.

    The original way I was introduced to it from a chef was to steam – drain and add sweet rice cooking wine.

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Recipes » Cooked Veggies » Sautéed Kale