I use one pantry trick to turn kale and spinach with garlic into a simple weekday staple.

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I never thought greens could hijack dinner the way this does. Curly kale and thin slices of garlic give a punchy, slightly bitter, very garlicky thing that kept dragging me back for more.

I kept saying it’s just a side, then I found myself scraping the serving bowl like it was dessert. My take sits loud and unapologetic, not polite at all, and somehow it works.

If you like odd little food surprises, this Kale And Spinach idea will make you curious — in a good way. Fair warning, you might start showing up hungry.

Ingredients

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Curly kale adds bulk, lots of fiber and vitamin K, slightly bitter but hearty.
Baby spinach is tender, packed with iron and folate, mild and slightly sweet.
Garlic gives sharp savory punch, boosts immune stuff, gets mellow when cooked.
Olive oil brings healthy fats and richness, helps flavors meld and shine.
Lemon juice adds bright acidity and freshness, cuts through the greens.
Parmesan adds salty nutty umami, a little goes a long way.
Red pepper flakes give optional heat, wakes up the dish without overpowering.

Ingredient Quantities

1 bunch curly kale about 8 ounces stems removed coarsely chopped

8 ounces fresh baby spinach packed

3 tablespoons extra virgin olive oil

3 cloves garlic thinly sliced or minced

1 small shallot finely chopped optional

1 tablespoon butter optional for richness

2 tablespoons low sodium chicken or vegetable broth optional

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes optional for heat

2 tablespoons grated Parmesan cheese optional for serving

How to Make this

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1. Prep the greens and aromatics: strip stems from the kale and chop it coarsely, wash and spin or pat dry; pack the baby spinach; thinly slice or mince the garlic; finely chop the shallot if using.

2. Measure everything: 3 tbsp olive oil, 1 tbsp butter if using, 2 tbsp low sodium broth if using, 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes if you like heat, and 2 tbsp grated Parmesan for serving if you want.

3. Heat a large skillet over medium heat until hot, add the olive oil and butter so the butter melts and the oil shimmers.

4. Add the shallot and sautée about 1 to 2 minutes till soft but not browned, then add the garlic and cook just 20 to 30 seconds until fragrant, dont let it burn.

5. Toss in the chopped kale, sprinkle the 1/2 tsp salt over it, and stir so the leaves get coated in oil, cook about 3 to 4 minutes until it starts to soften.

6. Pour in the 2 tbsp broth to help steam and soften the kale faster, cover the pan for 1 to 2 minutes to wilt it quicker, then uncover and give it a good stir.

7. Add the baby spinach in batches if needed, it will collapse fast, stir until all the spinach is wilted, about 1 to 2 minutes total.

8. Season with the black pepper and red pepper flakes, squeeze in the lemon juice, taste and add more salt if needed, toss well.

9. Remove from heat, sprinkle the grated Parmesan and toss once more so it melts into the greens, or add a little extra butter or a drizzle of olive oil for richness if you like.

10. Serve hot right away, this keeps best fresh so dont let it sit too long or the greens get soggy.

Equipment Needed

1. large skillet 12 in with lid
2. chef’s knife
3. cutting board
4. salad spinner or clean kitchen towels to dry the greens
5. measuring spoons and a tablespoon measure
6. small liquid measuring cup for the broth and oil
7. tongs or a long handled spatula for tossing the greens
8. wooden spoon or silicone spatula for stirring shallot and garlic
9. microplane or fine grater for the Parmesan
10. small bowl and spoon for the lemon juice and extra seasonings

FAQ

Q: How do I keep the kale from being tough? A: Remove the stems and chop it small, then either massage the leaves with a little olive oil and salt for a minute to soften them, or sauté longer with a splash of broth and a lid on the pan until tender, usually 5 to 8 minutes.

Q: Can I use frozen spinach instead of fresh baby spinach? A: Yes, but thaw it fully and squeeze out as much water as you can before adding to the pan, add it near the end of cooking since it wilts fast, and reduce any extra liquid added to avoid sogginess.

Q: How can I make this vegan? A: Easy, skip the butter and Parmesan and use vegetable broth instead of chicken broth, olive oil gives great flavor so youll still get richness.

Q: Whats the best way to keep the greens bright green and not mushy? A: Cook over medium high heat and dont overcook, toss just until wilted and still vibrant, add the lemon juice at the end to lift the flavor and color.

Q: How long will leftovers last and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days, reheat gently in a skillet with a splash of broth or in the microwave covered for short bursts so it doesnt get soggy.

Q: What else can I add to make it more interesting? A: Try crispy bacon or pancetta, toasted nuts like pine nuts or almonds, a sprinkle of red pepper flakes for heat, or a little grated Parmesan when serving for extra flavor.

Sauteed Kale And Spinach–Possibly The Tastiest Side Dish EVER. Recipe Substitutions and Variations

Kale → Swiss chard or collard greens. Use same weight, remove tough stems; chard wilts about the same time, collards take a few minutes longer to get tender.
Baby spinach → Baby arugula for a peppery bite, or frozen spinach (thawed and well drained) if you’re out of fresh; add near the end so it just wilts.
Extra virgin olive oil → Avocado oil or light olive oil for a higher smoke point, or melted butter/ghee for extra richness; use same 3 Tbsp.
Parmesan cheese → Pecorino Romano for a sharper salty punch, or nutritional yeast for a dairy free/vegan option; sprinkle about 2 Tbsp to finish.

Pro Tips

1. Massage the kale with a little olive oil and a squeeze of lemon before cooking, it breaks down the fibers and cuts bitterness so the leaves wilt way faster and dont stay chewy.

2. Dont overcrowd the pan, use a roomy skillet so the greens actually hit the hot surface instead of just stewing in their own steam, this keeps them bright and not soggy.

3. Garlic burns super fast so add it late or lower the heat, if it turns brown youve gone too far and itll taste bitter; slicing garlic gives a milder, less likely to burn result than mincing.

4. Finish off the heat with lemon and Parmesan so the acid wakes everything up and the cheese melts into a silky coating, and if you want extra richness drop in a tiny knob of butter at the end but not too much or itll mute the greens.

Sauteed Kale And Spinach–Possibly The Tastiest Side Dish EVER. Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I use one pantry trick to turn kale and spinach with garlic into a simple weekday staple.

Servings

servings

Calories

179

kcal

Equipment: 1. large skillet 12 in with lid
2. chef’s knife
3. cutting board
4. salad spinner or clean kitchen towels to dry the greens
5. measuring spoons and a tablespoon measure
6. small liquid measuring cup for the broth and oil
7. tongs or a long handled spatula for tossing the greens
8. wooden spoon or silicone spatula for stirring shallot and garlic
9. microplane or fine grater for the Parmesan
10. small bowl and spoon for the lemon juice and extra seasonings

Ingredients

1 bunch curly kale about 8 ounces stems removed coarsely chopped
8 ounces fresh baby spinach packed
3 tablespoons extra virgin olive oil
3 cloves garlic thinly sliced or minced
1 small shallot finely chopped optional
1 tablespoon butter optional for richness
2 tablespoons low sodium chicken or vegetable broth optional
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes optional for heat
2 tablespoons grated Parmesan cheese optional for serving

Directions

Prep the greens and aromatics: strip stems from the kale and chop it coarsely, wash and spin or pat dry; pack the baby spinach; thinly slice or mince the garlic; finely chop the shallot if using.
Measure everything: 3 tbsp olive oil, 1 tbsp butter if using, 2 tbsp low sodium broth if using, 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes if you like heat, and 2 tbsp grated Parmesan for serving if you want.
Heat a large skillet over medium heat until hot, add the olive oil and butter so the butter melts and the oil shimmers.
Add the shallot and sautée about 1 to 2 minutes till soft but not browned, then add the garlic and cook just 20 to 30 seconds until fragrant, dont let it burn.
Toss in the chopped kale, sprinkle the 1/2 tsp salt over it, and stir so the leaves get coated in oil, cook about 3 to 4 minutes until it starts to soften.
Pour in the 2 tbsp broth to help steam and soften the kale faster, cover the pan for 1 to 2 minutes to wilt it quicker, then uncover and give it a good stir.
Add the baby spinach in batches if needed, it will collapse fast, stir until all the spinach is wilted, about 1 to 2 minutes total.
Season with the black pepper and red pepper flakes, squeeze in the lemon juice, taste and add more salt if needed, toss well.
Remove from heat, sprinkle the grated Parmesan and toss once more so it melts into the greens, or add a little extra butter or a drizzle of olive oil for richness if you like.
Serve hot right away, this keeps best fresh so dont let it sit too long or the greens get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.