sautéed kale
EAT, Recipes, Side Dishes

Sauteed Kale with Crushed Red Pepper

Happy Weekend! Thought I would end the week by sharing the recipe for Sauteed Kale I served with my Artichoke Chicken. Mostly when I hear about sauteed greens, garlic and often onions are involved. That’s great if you can have those things, but I can’t…so I wondered what I might do instead. Here’s what I came up with. Quick & easy!

I heated a couple – well, now that I look, maybe 3 – tablespoons of extra virgin olive oil in a skillet (I used my chicken fryer) that has a lid at medium heat. In the meantime I rinsed, dried and chopped a bunch of kale.

Once the olive oil was “shimmering” it was time to boogie. If it’s smoking, it’s too hot. You don’t want to burn your oil (or the ingredients you’re about to add next).

Not sure if you can see the shimmer. It’s there. Trust me. Next I added 1/2 tsp. of my homemade bouillon substitute.

– you can skip the bouillon and use 1/2 c. of vegetable or chicken broth instead of the water later – and 1 tsp. of crushed red pepper flakes. I gave it a stir and just a short saute time to infuse the oil with some flavors. I didn’t want to brown the veggie bouillon or pepper flakes. Lisa likey the spicy, so this has a bite. You could get away with 1/2 tsp. or even less of the pepper flakes.


Now it was time to turn the heat up to medium-high and throw in the kale. Yes, it barely fits in the pan. Yes, it made a mess as I tossed the kale in the oil mixture to coat.

Now it was time to pour in 1/2 c. of water (or broth), and put the lid on the pan. {See…mess}

After 5 minutes, I removed the lid {and maybe turned the heat up one more notch} and continued to saute the kale until most of the liquid was evaporated. Done! See how much it wilted and shrank? …Shrunk? …Got smaller?

UPDATE 2/9/13: I can’t believe I forgot the finishing touch! (That’s what happens when you don’t write down a recipe right away).

I finished off the kale with a drizzle of red wine vinegar (which complemented the Artichoke Chicken). Balsamic would be good, too!

Note: This particular night the kale was “done” a little too early, so I turned off the heat and put the lid on the pan until everything else was done. It continued to cook, but that was okay because kale is a pretty hearty green. Here’s what it looked like by the time it was plated.

Hubby loved it just like this (and so did I), but I would have also been happy if it had been a little crisper/greener as in the shot before. This recipe is pretty flexible to personal texture preferences.

Hope you try some sauteed greens if you haven’t before. I would eat this at breakfast, truly. Enjoy!

Sauteed Kale with Crushed Red Pepper

  • Servings: 4
  • Difficulty: easy
  • Print

Savory and slightly spicy onion-and-garlic-free side dish


  • 1 bunch kale (about 10 cups, chopped)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon vegetable bouillon *
  • 1 teaspoon crushed red pepper flakes (or less, to taste)
  • 1/2 cup water *
  • 2 tablespoons balsamic or red wine vinegar

*Can substitute 1/2 cup vegetable or chicken stock/broth for the bouillon and water, if desired


  1. Heat oil in a large skillet (with a lid) on medium heat.
  2. When oil is shimmering, stir in bouillon and red pepper flakes. Infuse for 1-2 minutes (be careful not to burn),
  3. Turn heat up to medium-high. Add kale to skillet and toss to coat with oil mixture.
  4. Add 1/2 cup water (*or broth) and place lid on skillet. Steam for 5 minutes.
  5. Remove lid and continue to toss & sauce until most of the liquid has evaporated.
  6. Drizzle with vinegar, toss & serve!

5 thoughts on “Sauteed Kale with Crushed Red Pepper”

  1. Pingback: Artichoke Chicken
  2. Pingback: Artichoke Chicken

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