Easy Sautéed Kale is a tasty, and nutritious side dish. It’s great for weeknights because it takes less than 10 minutes to make!
Oh, Sautéed Kale, how I love thee! Thou art healthy, delicious, and packed with nutrients! I love thee in scrambled eggs! My kids even like thee!
Okay, enough of that…
This is my favorite way of preparing kale. You don’t need to blanch it first, and it’s really flavorful. The best part is that it’s quick and easy. This kale goes from fridge-to-table, in less than ten minutes; can you say weeknight?!!?
A trick for adding some nice garlic flavor to your kale is to brown the garlic, and then remove it from the pan. The garlic will infuse the oil/butter, but won’t be in the pan so long that it burns.
Next, sauté the kale until it turns bright green, and begins to soften a bit.
Add your seasonings and some chicken broth. Return the garlic to the pan, nestling it on top of the kale to prevent burning. Cover, and let everything steam at a low simmer, for 4 minutes.
To keep the kale from burning, check a few times to make sure you have enough liquid, add more as necessary.
If you want to guild the lily, you can garnish the your sautéed kale with some shaved, pecorino romano cheese. Keep in mind that romano is quite salty, so adjust your seasonings accordingly.
- 1 Tbs extra virgin olive oil
- 1Tbs grass fed butter, (or more olive oil, ghee, bacon grease, or lard)
- 2 cloves garlic smashed
- 8 cups loosely packed, chopped and washed kale leaves
- finely ground sea salt and freshly ground black pepper, to taste
- 2 dashes of ground nutmeg
- ¼ tsp red pepper flakes
- ½ cup chicken broth
- garnish with pecorino romano cheese, optional
- Smash two garlic cloves with the flat of your knife, and then remove the skins.
- In a large wide pan, over medium heat, add the olive oil and butter.
- Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
- Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
- Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
- Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
- Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
- If desired, serve topped with shaved pecorino romano cheese.