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Simple Sauteed Kale

Simple Sauteed Kale Recipe

The chilli flakes add a mild smokey and spicy depth to this simple sauteed kale dish. Adjust or omit it according to your preference.

For more tender kale, blanch them in a pot of boiling salted water for 1-2 minutes until wilted. Drain the blanched kale on a strainer and press out the excess liquids, before adding them to the pan in Step 2.


  • 75 grams coarsely-torn kale leaves*
  • 2 tbsp olive oil
  • 4 shallots sliced thinly
  • 3 garlic cloves sliced thinly
  • 1 tbsp dried chilli flakes to taste
  • 5 tbsp chicken or vegetable stock

*Leaves from approximately 5 large stalks of curly kale, de-stemmed.


  1. Cook the aromatics. Heat olive oil in a wide frying pan. Add shallots, garlic and chilli flakes; saute them in the pan, until the shallots turn soft & translucent.
  2. Add the kale. Add kale leaves and stir-fry briefly until the leaves are just wilted. Note: You can fold in the leaves in 2 or more batches if the pan is not big enough.
  3. Simmer the contents. Add chicken stock, cover the pan with lid and simmer for 5 minutes, or until the chicken broth is reduced.
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3 comments on “Simple Sauteed Kale”

  1. Simple and delicious! This is one of my favourite winter veggies.

  2. Kale is tender and sweeter in winter as the winter frost concentrates its sugars. That said, I enjoy kale all year round. Do they sell lacinato (dino) kale as well?
    You are very meticulous – you even bother to remove the leaves from the stems and tear them to even bits.

    • no wonder they are cheaper during winter. I use kale stems for my nutribullet smoothie instead. I’ve not seen dino kale here, will look out for them :)

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