Sauteed Kale with Garlic – An Infectious Recipe

Sauteed Kale with Garlic, one of Mr TBTAM’s signature dishes, has become the winter vegetable of choice in our household. We never tire of it. It goes well with almost anything – pasta, chicken, sausages, soups. We’ve served it at several dinners with friends, and always are asked for the recipe. Our friends Noel and Amy liked it so much they’ve started making it on a regular basis as well, and Noel served it back to us last week, individually plated and garnished with sautéed mushrooms.

That’s the hallmark of a great recipe – it’s infectious.

Mr TBTAM’s Sauteed Kale with Garlic

You can use chicken or veggie stock, and as little or as much garlic as you like. We use chicken stock and tons of garlic. And hot pepper flakes. 

Yield – 4 servings


  • 1 large bunch of kale
  • 2-3 tbsp olive oil
  • 1/2  cup chicken or veggie stock
  • 1-6  cloves garlic to taste, diced
  • Salt and pepper to taste
  • Hot pepper flakes to taste (Optional)


Wash kale and shake dry. Cut out center stem and then tear leaves into several pieces. Heat oil till hot in a large saute pan. Add garlic and saute over medium high heat  till soft but not brown (be careful!). Add kale and chicken stock, cover and lower heat to medium. Cook till kale is wilted (but not too soft) and still bright green, about 5 minutes or so.  Remove the lid, toss around while the excess stock cooks off, another minute or so. Season with salt and pepper. Serve piping hot.

Noel’s Sauteed Kale with Less Garlic and a Mushroom Garnish 

1-2 tbsp olive oil
Button or crimini mushrooms, washed, dried and quartered
Salt and pepper
Mr TBTAM’s sauteed kale with made with veggie stock and 1 clove garlic

Heat olive oil over high heat in a small saute pan. Add mushrooms and saute till browned nicely – don’t stir too much, you want them to brown. Season and remove from the pan to set aside while cooking the kale and garlic. Plate kale individually and with a scattering of mushrooms atop.

19 Responses to Sauteed Kale with Garlic – An Infectious Recipe

  1. Having now had Mr. TBTAM’s Sauteed Kale twice I can confidently say that I like kale. Still not sure if I will go to the trouble of making it but I will eat Mr. TBTAM’s version ANY time:)
    XO, Ro

  2. We make this with quartered boiled new potatos, mixed into the sauteed garlicky greens. Great with swiss chard as well (the original Dalmatian style blitva). No mushrooms in our version.

    • Anna –

      Nope. We shared his recipe with Noel, who tweaked it when serving it back to us a few weeks later.

      But you know, google sauteed kale and you’ll find many versions similar to both of these. I don;t think anyone’s cornered the market on the recipe – it’s pretty standard. My husband got his version from talking to his mom.



  3. I was just wondering, because I find plain raw kale incredibly bitter, does cooking the kale help with the bitterness? I love the health benefits of kale, but I can’t stand the flavour.

  4. Oh… my… gosh… you finally made me like Kale!!! I’m going to be sharing this page. This recipe is a miracle for me- I need to eat the stuff, but just had to poke it down til I tried it this way. So THANK YOU!!

  5. I’ve always limited kale to my smoothies, but it’s great to find a pretty simple and easy recipe where I can actually cook it. I’m all about focusing on the most nutrient dense vegetables, kale definitely being one of them. Anyway, this was quick, easy, and enjoyable — I didn’t have chicken stalk but I used lemon juice instead and it still tasted great.

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