Sauteed Kale

Knew this recipe from NY Times would be delicious given that it has a 5 star average rating from 1,665 people. Great side for salmon or other protein recipe!

Sauteed Kale


  • 1/4 cup extra virgin olive oil
  • 3 cloves of garlic, peeled and sliced
  • 1 large bunch of kale, stemmed, with leaves coarsely chopped (or 4 cups)
  • 1/2 cup vegetable stock, white wine or water
  • kosher salt, freshly ground blck pepper and red pepper flakes to taste
  • 2 tbsp red wine vinegar


  1. Heat olive oil in large saute pan set over medium-high heat until it shimmers. Add garlic, cook until soft
  2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1-2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.


Some alternate versions based on comments on the NY Times recipe

  • Sweet: instead of red wine vinegar use fresh squeezed orange juice or balsamic vinegar
  • Asian: add chopped fresh ginger, a few drops of lemon juice, and a little tamari and roasted sesame
  • Lemon: instead of vinegar add fresh lemon juice
  • Healthy: Use vegetable stock instead of oil for the first part, and finish the rest as normal

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