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Home » Vegetable Recipes » Sauteed Kale

Sauteed Kale

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jun 23, 2025
2 Comments
5 from 4 votes

Jump to Recipe Review Recipe

Sauteed kale with butter and garlic is wonderful as a side dish, or you can top it with a couple of eggs for a quick, filling lunch. Ready in 20 minutes, this easy weeknight side dish pairs well with meat, poultry, and fish.

Sauteed kale is served in a white bowl.

Unlike tender spinach leaves, kale has a coarse texture and a slightly bitter flavor. It needs a little help to make it more palatable, and this recipe is an excellent way to do that! The kale is cooked in garlic-infused butter until just tender, then seasoned with salt, pepper, and a splash of lemon juice. Easy and delicious!

Ingredients

The ingredients needed to saute kale.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Butter: It greatly enhances the flavor of the kale and helps mask its bitterness. You can use olive oil if you wish, but I think kale tastes best when cooked in butter.
  • Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Mincing it yourself is fresher and tastier.
  • Chopped kale: You can chop it yourself or do the lazy thing and get it bagged and pre-washed.
  • Lemon juice: It's best to use freshly squeezed lemon juice.

Variations

  • You can use red or white wine vinegar instead of lemon juice.
  • When the kale is ready, turn off the heat and sprinkle it with grated Parmesan.
  • Sprinkle the finished dish with cooked, crumbled bacon.
  • Top the finished dish with more butter, as shown in the image below.
Sauteed kale is topped with butter.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Briefly cook garlic in butter. You want it golden but not burnt, so keep an eye on it.

Cooking garlic in butter.

Add the kale. You'll need to add it gradually in a few batches.

Cooking the kale.

Cook the kale until it just starts to wilt. Stir in salt, pepper, and lemon juice, then serve.

The kale is served.

5 stars rating. Great side dish. I put this on top of home made chili. It made a balanced meal. Looking forward to making an egg and topping the next kale dish soon. I have a big bag of prewashed kale that stayed fresh for a week.
Moonlit Wings
Read more comments

Recipe Tips

  1. Avoid overcooking the kale. You want it to have some "bite," just like al-dente pasta. You don't want it mushy and limp.
  2. The reason for adding the kale in batches is that, much like spinach, it has a lot of volume when raw, but when it's cooked and wilted, it loses a lot of its volume, as shown in the images below.
The raw kale was added to the skillet.
Raw kale has a significant volume.
The kale is wilted.
Wilted kale has lost most of its volume.

Recipe FAQs

How do you get the bitterness out of kale?

I find that cooking it in generous amounts of butter, garlic, and salt greatly reduces its natural bitterness. The butter slightly caramelizes as it cooks, imparting a sweet flavor to the dish. The lemon juice also helps cut into the kale's bitterness and brightens the dish.

Are kale and spinach the same?

Not exactly. Both are green leafy vegetables, but kale comes from the brassica family (like broccoli), while spinach comes from the beet family (surprising, I know). Kale is coarser and has more bitterness to it, while spinach is milder. This sauteed spinach recipe has an entirely different flavor profile than sauteed kale.

What's the tastiest way to eat kale?

I enjoy kale when I add flavorful ingredients such as olive oil, butter, bacon, or cheese. Sauteing it in butter, as we do here, is great, but I also like to make it into kale fritters. Kale chips are truly great - they're probably my favorite way to enjoy this leafy vegetable.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave.

Serving Suggestions

Sauteed kale makes a wonderful side dish for any meat, poultry, or fish entree. I often serve it with one of the following:

  • Baked pork chops
  • London broil
  • Braised boneless short ribs
  • Slow cooker beef ribs
  • Baked salmon
  • Baked cod
  • Baked scallops

Sometimes, I make an Asian-style bowl (as shown in the photo below) with kale, fried eggs, and Gochujang (a spicy Korean paste). I drizzle the bowl with sesame oil and sprinkle it with sesame seeds. It's delicious!

A sauteed kale bowl with fried eggs and Gochujang.

Recipe Card

Sauteed kale is served in a white bowl.
5 from 4 votes
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Easy 20-Minute Sauteed Kale

Sauteed kale with butter and garlic is a delicious and easy side dish. Alternatively, top it with poached eggs for a quick and filling lunch.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 140kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon garlic - minced
  • 8 ounces kale leaves
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon juice - freshly squeezed

Instructions

  • Heat the butter in a large, deep skillet over medium-high heat. Add the garlic and cook it for 30 seconds. You want it golden but not burnt, so keep an eye on it.
    Cooking garlic in butter.
  • Add the kale in batches. Stir-fry until the kale is tender and slightly wilted, for about 5 minutes.
    The raw kale was added to the skillet.
  • Stir in the salt, black pepper, and lemon juice.
    Adding lemon juice to the kale.
  • Serve immediately.
    The kale is served.

Notes

  • Avoid overcooking the kale. You want it to have some "bite," just like al-dente pasta. You don't want it mushy and limp.
  • The reason for adding the kale in batches is that, much like spinach, it has a lot of volume when raw, but when it's cooked and wilted, it loses a lot of its volume.
  • Two great additions: when the dish is done, turn off the heat and sprinkle it with grated Parmesan or bacon bits.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave.

Nutrition per Serving

Serving: 0.5 recipe | Calories: 140 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 7 g | Sodium: 388 mg | Fiber: 2 g | Sugar: 1 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Moonlit Wings says

    October 22, 2024 at 4:00 am

    5 stars
    Great side dish. I put this on top of home made chili. It made a balanced meal. Looking forward to making an egg and topping the next kale dish soon. I have a big bag of prewashed kale that stayed fresh for a week.

    Reply
    • Vered DeLeeuw says

      October 22, 2024 at 9:01 am

      I'm so glad you enjoyed this recipe! Thanks for sharing your delicious meals.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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