Sautéed Kale with Garlic and Parmesan

This sautéed kale with garlic and parmesan is a simple yet flavorful side dish that brings out the best in fresh kale. I love how quickly it comes together, with tender greens coated in garlic, olive oil, and a touch of parmesan for richness.

Why You’ll Love This Recipe

I like this recipe because it’s fast, nutritious, and satisfying. The garlic adds depth, the olive oil makes the kale silky, and the parmesan gives it a savory, cheesy finish. A drizzle of balsamic glaze brightens everything up with just the right amount of sweetness. I find it’s a side dish that feels elegant but is incredibly easy to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 large bunch kale, about a pound/(454 grams) before removing stems
▢2 tablespoons (30 ml) olive oil
▢8 medium garlic cloves, or more to taste
▢¼ teaspoon fine sea salt
▢¼ teaspoon red pepper flakes
▢1 ounce (28 grams) freshly grated parmesan cheese
▢Balsamic glaze, for drizzling

Directions

1. I start by washing the kale thoroughly and drying it well. I remove the tough stems and tear the leaves into bite-sized pieces.
2. In a large skillet, I heat the olive oil over medium heat.
3. I add the garlic and cook until it becomes fragrant and lightly golden, being careful not to burn it.
4. I toss in the kale, stirring to coat it with the garlic oil. I cook for about 5–7 minutes, until the kale is wilted and tender.
5. I season with salt and red pepper flakes, then remove from the heat.
6. I sprinkle parmesan over the top and drizzle with balsamic glaze just before serving.

Servings and Timing

This recipe makes about 4 servings. I can prepare and cook it in around 15–20 minutes, making it perfect for a quick side dish.

Variations

Sometimes I add a squeeze of lemon juice instead of balsamic glaze for a fresh citrus finish. I also enjoy tossing in toasted pine nuts or slivered almonds for extra crunch. If I want more creaminess, I stir in a little butter along with the olive oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the kale gently in a skillet over medium heat with a splash of water or olive oil. I avoid microwaving for too long, since it can make the kale soggy.

FAQs

Can I use baby kale instead of regular kale?

Yes, I can. Baby kale cooks even faster and has a more delicate flavor.

Do I have to remove the stems?

I usually do, since they can be tough, but I sometimes chop them finely and sauté them first for extra texture.

Can I make this dairy-free?

Yes, I just skip the parmesan or use a dairy-free cheese alternative.

What can I use instead of balsamic glaze?

I sometimes use a splash of balsamic vinegar or a squeeze of lemon juice.

How do I keep the garlic from burning?

I cook it over medium heat and stir often, adding the kale as soon as the garlic is golden.

Can I add protein to this dish?

Yes, I like adding chickpeas, grilled chicken, or shrimp for a more filling meal.

What type of kale works best?

I usually use curly kale or lacinato (Tuscan) kale, both of which sauté nicely.

Can I make this ahead of time?

Yes, but I prefer serving it fresh since the kale tastes best when just cooked.

How spicy is it with red pepper flakes?

It’s mildly spicy, but I can reduce or increase the amount depending on my taste.

Can I use pre-chopped bagged kale?

Yes, but I check for large stems and remove them if needed before cooking.

Conclusion

This sautéed kale with garlic and parmesan is a quick and flavorful way for me to enjoy leafy greens. I love how it balances simplicity with bold flavors, making it an easy side that pairs with almost anything. It’s one of those dishes I keep coming back to when I want something healthy, delicious, and satisfying.

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