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5 from 1 vote

Easy Sautéed Kale

Servings: 4


  • 1 Tbs extra virgin olive oil
  • 1 Tbs 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.