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Kathy's Sauteed Kale

Kathy Young

"An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base."
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20 m servings 67 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
  2. Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.


  • Cook's Note:
  • This is a tasty side dish. I serve it with tofu and rice and some sauteed baby bella mushrooms for a wonderful vegetarian meal. I want to try adding some onions and mushrooms to it as well...or sliced red peppers...there is a lot that can be done! Enjoy.
  • You can tear kale into smaller pieces or leave whole as I do. Depending on the kind of kale you have, you may want to remove any thick stalks first.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 67 calories; 2.4 g fat; 10.4 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I love kale and thought this looked like a very simple recipe to prepare for a weeknight side dish. It was very easy to get together and used simple ingredients which I liked. I did let mine ...

I love kale and am always looking for new ways to prepare it. This is simple and packed with flavor. I made it exactly as written and found it to be seasoned perfectly. I will definitely be ex...

I added chopped mushrooms. YUMMY!