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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 140kcal

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

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.
2 tablespoons butter, 1 tablespoon garlic
Add the kale in batches. Stir-fry until the kale is tender and slightly wilted, for about 5 minutes.
8 ounces kale leaves
Stir in the salt, black pepper, and lemon juice.
½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon lemon juice
Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste.
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.