Recipe Section

Easy Sautéed Kale

Easy Sautéed Kale
Serves: 4


  • 1 Tbs extra virgin olive oil
  • 1Tbs grass fed butter, (or more olive oil, ghee)
  • 2 cloves garlic smashed
  • 8 cups loosely packed, chopped and washed kale leaves
  • finely ground sea salt and freshly ground black pepper, to taste
  • 2 dashes of ground nutmeg
  • ¼ tsp red pepper flakes
  • ½ cup chicken broth
  • garnish with pecorino romano cheese, optional



  1. Smash two garlic cloves with the flat of your knife, and then remove the skins.
  2. In a large wide pan, over medium heat, add the olive oil and Ghee.
  3. Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
  4. Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
  5. Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
  6. Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
  7. Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
  8. If desired, serve topped with shaved pecorino romano cheese.

**This updated recipe was adapted from Caroline LaMorte’s recipe and can be found on her blog, A Whole New Twist at Home.