Simple Sautéed Fresh Kale (3 Ingredients!)

Quick and easy to make in just 12 minutes, this side dish for warm sautéed kale is a wonderful way to add color, flavor, and fresh greens to so many meals! Both lacinato and curly kale work well. Made with extra virgin olive oil and flaky sea salt.

Easy Sautéed Kale

This recipe made me a kale lover. It’s my favorite!

Once you try this sautéed kale recipe, I hope you’ll develop a newfound appreciation for kale too. It’s my top go-to kale recipe, not only for its simplicity (3 ingredients and so quick!) but also because it’s so good! The fact that my children love it shows you truly how delicious it is!

You can serve this as a side dish or as a base for other ingredients like grilled chicken or roasted vegetables. Also, during kale season in the garden it’s my lunch everyday, served alongside cubes of cheddar cheese and juicy cherry tomatoes.

Looking for more more fresh kale recipes? Also try my Baked Ground Turkey Meatballs with Kale, Rainbow Kale Salad and Kale Bean and Potato Soup.

What type of kale can you use?

Curly green or lacinato kale are the best for sautéing.

Curly Kale (Curly Green Kale): This is the most common type of kale used for sautéing. It has curly, frilly leaves and a slightly peppery flavor. The texture holds up well when cooked, and it becomes tender with a bit of crispness.

Lacinato Kale (Dinosaur Kale or Tuscan Kale): Lacinato kale has dark, bumpy leaves that are flatter compared to curly kale. It has a slightly sweeter and earthier flavor and tends to be less fibrous, making it a popular choice for sautéing.

How to Saute Kale

Remove the tough stems from the kale leaves. You can do this by holding the stem with one hand and running your other hand along the stem to strip the leaves off. Rip or cut up the kale leaves into bite size pieces.

Wash the kale leaves thoroughly under cold running water to remove any dirt or debris. Dry the kale in a salad spinner or pat dry with a towel.

Add kale, olive oil and salt into a large skillet or frying pan over medium-high heat, stirring to fully coat the kale with oil.

Sauté the kale, stirring occasionally. The kale should become tender and slightly wilted but still vibrant green.

Serve as a side dish and enjoy your delicious kale!

What else can I add to sautéed kale?

Kale with olive oil and sea salt is a simple and delicious dish on its own, but you can add some more things:

1. Garlic: Garlic adds a wonderful depth of flavor. You can mince it and sauté it with the kale or use garlic powder for a milder garlic flavor.
2. Lemon Zest or Juice: A squeeze of fresh lemon juice or a sprinkle of lemon zest can provide a refreshing citrusy kick that brightens up the dish.
3. Red Pepper Flakes: If you enjoy some heat, a pinch of red pepper flakes can add a nice spicy element to the kale.
4. Parmesan Cheese: Grated Parmesan or Pecorino Romano cheese can add a savory, salty note to the dish.
5. Nuts: Toasted pine nuts, almonds, or walnuts can provide a delightful crunch and nutty flavor. Add them during the sautéing process.
6. Onions or Shallots: Sautéed onions or shallots can add a sweet, savory flavor to the kale. Cook them until they are caramelized before adding the kale.
7. Soy Sauce or Tamari: For an umami-rich twist, a dash of soy sauce or tamari can complement the kale’s earthy taste. Be cautious with the salt if using soy sauce.
8. Sesame Oil: A touch of toasted sesame oil can impart a nutty, Asian-inspired flavor.

How to Store Leftovers

Transfer leftovers to an airtight container and place in the refrigerator. Leftover kale can be safely stored in the refrigerator for 3-4 days.

Reheat in the microwave, in 15 second increments until it’s fully warmed up.

Pin for later: