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SAVORY SAUTEED KALE

Sauteed Kale with savory nutritional yeast, garlic powder, salt and pepper is a healthy vegan side dish that’s quick and easy to make! Gluten free, low fat recipe and can be made oil free.

top down view of sauteed kale in a bowl.

This is my favorite sauteed kale recipe, I actually crave it and will make a big batch all to myself as a mono meal.

With just a few simple ingredients, this warm savory kale recipe is easy to cook, versatile and flavorful. It’s ready in less than 10 minutes and adds a healthy side to any dinner table.

What to serve with sauteed kale? I love this side with my Blackened Tofu, Ultimate Vegetable Lentil Loaf, Vegan Mashed Potatoes, Baked Vegan Mac & Cheese or Roasted Butternut Squash Soup, just to name a few.

top down view of ingredients used to make savory sauteed kale.

Ingredient Notes

In this recipe, we’ll cook the kale with nutritional yeast, garlic powder, and salt to create a savory, tasty side dish.

Here’s everything you’ll need:

  • Kale: Use large bunch of full grown kale, curly or flat. For convenience, buy pre-prepped kale in the produce section, use 10 – 16 oz. package.
  • Olive oil: I use a light flavored olive oil, but you can use any oil you prefer. To make this oil-free, sub the oil with 1/4 cup of water or vegetable broth.
  • Nutritional Yeast: Adds a wonderful savory flavor to the sauteed kale. I’m not typically a ‘nooch’ lover, but I do LOVE it in this recipe. Adjust to taste.
  • Garlic powder: Adjust to taste.
  • Salt & Pepper: I use and recommend pink mineral salt (affiliate link), but any salt will do. Season to taste.
  • Red Pepper Flakes: Optionally, add a pinch of red pepper flakes for a little heat.
top down view of chopped kale on a cutting board with items surrounded.

How To Prepare Kale

  • Wash and dry the kale leaves.
  • Before we start cooking, the kale may need to be trimmed based on personal preferences. You may choose to keep the thick central ribs intact or remove them. For this recipe, I only removed the tougher ends.
  • Next, stack the leaves on top of each other (if using curly kale you may only be able to do a few leaves at a time) . Using a sharp knife, cut the leaves widthwise in to thin strips across the leaves. Once done, give it a quick rough chop.

Now the kale is ready to be sauteed!

top down view of sauteed kale.

How To Make Sauteed Kale

  • Prepare the kale: Prepare the kale by removing thick central ribs (optional), stacking up the leaves, and slicing in to thin strips. Then giving a last rough chop.
  • Saute Kale: Heat oil or water in a large, heavy-bottomed skillet or wok over medium-low heat. Add kale and saute for 3 – 4 minutes, stirring frequently.
  • Add seasoning: Add the nutritional yeast, garlic powder, salt and pepper, continue to cook until kale is wilted and turns bright dark green, about 4 – 5 minutes (shown below).

And now you’re ready to enjoy!

Top Tips

  • This recipe can easily be doubled, however, I recommend cooking in batches as the kale will fill up the pan until they are cooked down.
  • Use a large, heavy-bottomed skillet or 14 inch wok to saute the kale.

top down view of finished sauteed kale in a wok.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator in an air-tight container for up to 5 days.
  • Reheat: Warm sauteed kale on the stovetop over low heat, adding a tablespoon of water to add moisture if needed. Alternatively, use the microwave to warm up, using 30 second intervals, stirring between each until warm.

Serving Suggestions

This savory sauteed kale can easily be paired with a variety of main course or side dishes for a complete meal. Here’s a few of my favorite options:

side angle view of sauteed kale in a bowl.

More Easy Side Dish Recipes

If you make this sauteed kale recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

SAVORY SAUTEED KALE

Sauteed Kale with savory nutritional yeast, garlic powder, salt and pepper is a healthy vegan side dish and so easy to make!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 6 min
  • Total Time: 11 minutes
  • Yield: Serves 3 – 4 1x
  • Category: Side
  • Method: saute
  • Cuisine: Vegan, American

Ingredients

Scale
  • 1 bunch kale
  • 1 tablespoon olive oil or 1/4 cup water or veg broth
  • 12 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • mineral salt & pepper, to taste

Instructions

Prep the kale:

  • Wash and dry the kale leaves.
  • The kale may need to be trimmed based on personal preferences. You may choose to keep the thick central ribs intact or remove them. For this recipe, I just removed the tougher ends.
  • Next, stack the leaves on top of each other (if using curly kale you may only be able to do a few leaves at a time). Using a sharp knife, cut the leaves widthwise in to thin strips across the leaves. Once done, give it a quick rough chop.

Saute Kale: Heat oil or water in a large, heavy-bottomed skillet or wok over medium-low heat. Add kale and saute for 3 – 4 minutes, stirring frequently.

Add seasoning: Add the nutritional yeast, garlic powder, salt and pepper, continue to cook until kale is wilted and turns bright dark green, about 4 – 5 minutes (shown below).

Serves 3 – 4

Store: Leftovers can be stored in covered containers in the refrigerator for up to 5 days.

Notes

For convenience, use pre-cut packaged kale.

This recipe can easily be doubled, however, I recommend cooking in batches as the kale will fill up the pan until they are cooked down.

Nutrition information is calculated using 12 oz. kale.

Keywords: sauteed kale, vegan sauteed kale, kale recipe

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3 Comments

  1. Very tasty seasoning and fast! Made it with no oil, just water and only 1 tbs nutritional yeast. Used fresh, young collards from my garden instead of kale. I tend to use fresh garlic but really enjoyed the stronger flavor from the garlic powder.

  2. This is incredibly delicious!

    1. Rachel Ratchin says:

      Absolutely SCRUMPTIOUS!!!!!
      Amazing with my HOME-GROWN lacinato and napini kales.

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