Ginger kale sauté side (Printable)

A quick sauté of kale with fresh ginger and garlic, delivering vibrant flavor in minutes.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale (about 9 oz), stems removed, leaves chopped
02 - 1 medium onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, peeled and finely grated

→ Seasonings & Oils

05 - 2 tablespoons olive oil
06 - 1 tablespoon soy sauce (use tamari for gluten-free)
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon red pepper flakes (optional)
09 - Juice of 1/2 lemon

# How-To Steps:

01 - Rinse and dry the kale thoroughly. Remove tough stems by grasping the leaf at the base and stripping away the green portions. Chop the leaves into bite-sized pieces.
02 - Heat olive oil in a large skillet over medium heat until shimmering.
03 - Add the sliced onion to the hot oil. Sauté for 2–3 minutes, stirring occasionally, until translucent and beginning to soften.
04 - Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant but not browned.
05 - Add the chopped kale to the skillet. Sauté, tossing frequently with tongs or a wooden spoon, for 3–5 minutes until the leaves are wilted and bright green.
06 - Add soy sauce, black pepper, and red pepper flakes if using. Toss well to coat evenly and cook for another 1–2 minutes.
07 - Remove from heat. Squeeze the lemon juice evenly over the kale and toss to combine. Transfer to a serving dish and serve warm.

# Expert Advice:

01 -
  • The combination of fresh ginger and garlic transforms humble kale into something crave-worthy and vibrant
  • It comes together in under 20 minutes but tastes like it simmered for hours
  • The recipe is incredibly forgiving and works with whatever greens you have in your fridge
02 -
  • Dry your kale thoroughly before cooking or you will end up with steamed soggy greens instead of vibrant sautéed ones
  • Do not be tempted to add salt until after you have added the soy sauce since it is already quite salty
  • The kale is done when it is wilted but still has some structure. Overcooked kale turns into mush.
03 -
  • Use a microplane or fine grater for the ginger to create a paste that incorporates seamlessly into the dish
  • If your kale seems especially tough or mature, add a tablespoon of water and cover the pan for a minute to steam it slightly

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