This is The Most Awesome Sauteed Kale Recipe ever and apparently, you agree! It has been the number one recipes on My Nourished Home pretty much forever. It will convert anyone from a kale-hater to a kale-lover, even my teenager…
Not Sure About Sauteed Kale? Try Dinosaur Kale.
I have an admission. I am a recovering kale hater. I have always known it was good for me but could never get my taste buds and my brain to agree on a plan for incorporating more sauteed kale into my diet. Two important things happened that changed that.
The first – I was born hard-headed and I was determined to find a way to like the green leafy things that are so good for me. (Thanks, Mom and Dad.)
The second, I stumbled on Dinosaur Kale. I find Dino Kale to be prettier (because it is almost blue!) and less bitter than other varieties. If you decide to look for it at your market, you will also find it called Tuscan or Italian Kale or Lacinato Kale. (I personally think Dinosaur Kale is a much cooler name.)
Not convinced of the nutritional value of kale? Check out all the details regarding kale nutrition here.
How to eat sauteed kale and live to tell the tale
Also, most people just wash their kale well, chop it up and cook with it. I don’t love the stalks – so if you are new kale eater but looking for a way to make it work, be a kale wimp like me and remove the thickest pieces of the stalk before you chop and saute! Also, shallots make everything better. Seriously. My kitchen is never without shallots.
I always add just a bit of stock (or water if you are in a pinch) and cover the pan to make sure the stems are tender. My kids actually love this kale recipe, but one stem that doesn’t chew like it is supposed to and all bets are off.
One more tip: we actually like to hit the farmers market when kale is in the season. Often there is SO MUCH OF IT that towards the end of the market, sellers will sell it by the box rather than by the bunch. We take it home, wash it and trim it, then blanch it in boiling water, then pile it into freezer bags. A huge box of kale turns into maybe two gallon bags once it is blanched. Then when I want fresh kale for dinner, we just pull as much as we need out of the bag and it tastes fresh as the day we bought it.
Sauteed Kale Recipe
I have heard over and over again that this recipe changed people’s mind about eating kale as part of their regular dinner rotation.
If you are looking for another recipe that will change your family’s mind about kale. This Creamy Chicken and Kale Gnocchi is the BEST. The little bit of cream in the sauce takes all the bite right out of the kale.
We also love these Chicken and Kale Empanadas! They are awesome to make ahead and freeze, then pop into the oven for a quick dinner or lunch.
- 1 large bunch kale, washed and coarsely chopped Dinosaur kale is my favorite
- 2-3 tablespoons coconut oil or olive oil
- 1/2 tsp crushed red pepper flakes more or less to taste
- 2 cloves garlic, minced
- 2-3 shallots, sliced into rings
- 1/2 cup chicken or vegetable stock
- kosher salt and black pepper to taste
- Heat coconut oil in a large saute pan. Add shallots and allow them to cook 2-3 minutes or until translucent. Add garlic and red pepper flakes and cook for one minute, stirring often to prevent burning.
- Add kale, broth, and salt and pepper, mix well. Cover and cook for 5 minutes, tossing occasionally. Remove the cover and continue cooking until most of the broth has cooked away. Serve hot and Enjoy!