There’s something about the deep green of Sautéed Kale that makes me feel right at home. This Sautéed Kale with a Southern Kick has been a go-to side dish in my kitchen for years.
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It’s bold, full of flavor, and simple enough for a weeknight meal. It pairs well with almost anything and always reminds me of my Southern roots.
A Southern food classic
Growing up, we always had greens on the table. Collards, mustard, turnip, and sometimes kale. My grandma would cook them low and slow with a ham hock. But I like this quicker version for busy nights. Sautéed Kale was one of the first greens I learned to make on my own. It’s a recipe I keep going back to, not just for the taste but for the comfort it brings.
Southern food is more than just cooking. It’s about love, gathering, and slowing down for a moment. This dish holds those values in every bite, even though it comes together fast. I’ve served this kale at Sunday dinners and quiet weeknights, and it always gets a warm response.
Ingredients
How to make Sautéed Kale with a Southern Kick
Start by heating olive oil in a large saucepan over medium-high heat. Add red pepper flakes if you want a bit of heat and let them sizzle for a second. Toss in the garlic and stir until it softens, but make sure it doesn’t brown.
Turn the heat up to high. Add the chopped kale and pour in the vegetable stock or water. Stir everything together well. Cover the pan and let it cook for about five minutes so the kale can steam and get tender.
Take the lid off and let the liquid cook down while you stir occasionally. Once the kale looks bright and most of the liquid is gone, season it with salt and pepper. Finish with a drizzle of balsamic vinegar for a tangy touch.
Serving suggestions
This sautéed kale goes great with just about any Southern main dish. I like to serve it alongside fried chicken, meatloaf, or black-eyed peas. It also works well with grilled fish or pork chops. Add a slice of cornbread and you’ve got a plate full of comfort.
If you’re serving a crowd, mix it into warm grains like grits or rice for a hearty bowl. You can even pile it on top of toast or a baked sweet potato for a light lunch. However you serve it, this kale brings that down-home flavor.
Storage tips
Let leftovers cool before placing them in an airtight container. Store in the fridge for up to three days.
Reheat in a skillet over medium heat with a splash of water or stock to keep it from drying out. You can also microwave it, but stovetop keeps the texture better.
Southern farewell
Southern cooking always brings me back to what matters. Family, warmth, and flavor. This Sautéed Kale with a Southern Kick is one of those simple dishes that feels special every time.
I hope it brings as much comfort to your table as it does to mine. Give it a try and make it your own.
Sauteed Kale
Equipment
- Tongs
- Serving Bowl
- Large saucepan or sauté pan with lid
- Measuring Spoons
- Measuring Cup
- Wooden spoon or silicone spatula
- Serving Bowl
- Tongs
Ingredients
- 1 ½ lbs kale stems removed, leaves coarsely chopped
- 2 tablespoons olive oil
- Crushed red pepper flakes to taste (optional)
- 2 garlic cloves finely sliced
- ½ cup vegetable stock or water
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
Instructions
- Place a large saucepan over medium-high heat. Pour in the olive oil and let it warm up.
- If you like a little spice, sprinkle in some crushed red pepper flakes. Let them sizzle for a few seconds.
- Add the sliced garlic to the pan. Stir it around and cook until it softens. Don’t let it brown.
- Turn the heat up to high. Add the chopped kale and pour in the vegetable stock or water. Toss everything together so the kale gets coated.
- Put a lid on the pan. Let the kale steam for about 5 minutes so it softens.
- Remove the lid and stir the kale now and then. Keep cooking until most of the liquid is gone and the kale stays bright green.
- Add salt and pepper to taste. Drizzle the balsamic vinegar over the kale. Give it one last stir.
- Spoon the kale into a serving bowl. Serve it warm and enjoy!
