Pan Sauteed Kale

Like spinach and other leafy vegetables, pan sauteeing is a quick and different way to prepare them and its good for you. Here’s how it works.



  • Kale, probably what ever you happen to have in your garden, otherwise, two bunches - you will want to trim stems and maybe pare some of the back rib, it can be bitter
  • Chicken broth or a splash of white wine (optional - also known to keep the cook from freaking out)
  • 2 - 3 tbsp butter and/or cooking oil
  • 2 or 3 tbsp minced garlic (optional but adds some flavor)


Add butter (if you're using it), oil and garlic to a saute pan over medium heat. Saute the garlic for a minute or two.
Add the kale. Toss lightly to coat with oil and/or butter. Add chicken broth or wine. Cover and reduce heat to sweat down the kale. It will reduce substantially in volume. Not as much spinach, but quite a bit.
After it has reduced to at least 1/2 of its original volume, taste for seasoning and tenderness. Some people like their veggies a little crunchy and some like it limp. You're the cook. Its up to you.
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Like many other side dishes, a little grated parmesan won’t hurt a thing.

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