Cooking kale for just a flash over high heat without being shy with garlic is my go-to method for cooking kale, or most greens really. You want it simple and fast, so the kale retains a hint of structure and plenty of color and vibrancy. It works for kale, chard, or spinach – your choice!
What Can You Serve with These Greens?
I use greens quick-cooked like this in dozens of ways. Stir a few beaten eggs into a skillet of sautéed kale, and you’re on your way to a delicious omelette or frittata. I sometimes chop the leaves a bit finer (pre or post sauté), and add them to all sorts of soups and curries. You get color, flavor, and a nutritious boost. Puree the sautéed greens and you can whisk or blend them into yogurt, hummus, mashed potatoes, and dips.
A few more ideas and inspiration.
Variations:
There are a lot of ways to riff on this general idea. Here are a few stand-out ideas from the comments over the years.
- Waheda says, “ I normally make something similar but only with tomatoes, onion, and minced garlic, sauté those things first then add the spinach some salt and hot pepper (a dash), it goes well with basmati rice. I never had it with cheese or pine nuts or even cranberries. But I’m gonna try it.
- Franks likes a bit of edge, “I like to sauté the garlic first in extra virgin, before adding the greens. The garlic browns up and caramelizes a bit to give the greens that roasted garlic taste.”
- Kavita aims for kid-friendly, “I make them pretty similar, ‘cept I slice the leaves very fine ….and roast them till crispy…. toast some sesame seeds and also add a pinch of sugar …. is a great way to coax fussy kids to start on greens …. goes well as a side dish with soup.”
- Royce suggested, “Try with fetta, gives it a Greek twist.” I’ll add that a few torn up olives would be nice here if you go this route.
More Kale Recipes
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