Sometimes, a healthy side dish needs to do more than just sit there on the plate. It should offer something warm and quick to pull together without stealing the show—or taking up all the oven space.
That’s where this recipe comes in handy. It’s one of those vegetable recipes that keeps things simple but delivers enough flavor to surprise even the kale skeptics.
Why This Recipe Works on Busy Nights
It can be tricky to find side dish recipes that check all the boxes: easy to cook, tasty enough to crave, and versatile enough to match with a wide range of meals. But this garlicky, sautéed kale doesn’t overcomplicate things.
There’s no baking involved, no fancy prep, and it cooks fast right on the stovetop.
The toasted almonds add a warm nuttiness and a bit of crunch, which balance out the tender kale perfectly. Garlic infuses the whole skillet with big flavor, while Parmesan cheese adds just the right amount of savory richness.
This isn’t a bland, forgettable veggie dish—it’s one of those healthy recipes that actually holds attention, even if it’s meant to play backup.
Make It Work for Any Dinner Setup
Because it’s so quick, this sautéed kale recipe works well with just about any main course. Need something to round out a grilled chicken plate? Toss it on the side.
Making a big pasta dish and want a green to offset all the carbs? It fits there, too. It even works as a warm salad topper or a quick bite with rice and beans.
It doesn’t hurt that the cooking time is under 30 minutes total, so it fits well into weeknight dinner routines. And since everything goes into one skillet, clean-up’s just as friendly.
Tips for Better Flavor & Texture
While this recipe is pretty straightforward, a few tweaks can fine-tune it even more. First, when toasting the almonds, don’t step away from the stove—nuts can go from golden to burned quickly.
Keep ‘em moving in the skillet so they brown evenly without turning bitter.
Once the kale hits the pan, keep stirring in big handfuls and be patient while it wilts. It’ll shrink down more than expected, so what looks like a lot of greens at first ends up just right once it cooks.
Letting the water steam the kale briefly makes it softer, and then finishing it uncovered helps drive off extra moisture so it doesn’t get soggy.
Those red pepper flakes near the end add just enough heat to balance the cheese and garlic. Not into spice? They can be left out or swapped for a dash of smoked paprika.
Easy Substitutes & Add-On Ideas
This kale dish can flex based on what’s already in the kitchen. Swap out curly kale for lacinato (aka dinosaur kale) if that’s what’s on hand—it has a smoother texture and slightly earthier flavor.
If Parmesan isn’t available or if looking to keep the dish dairy-free, nutritional yeast gives that same umami kick.
Want a bit more richness? A small knob of butter stirred in at the end will make things extra glossy. Looking for more crunch? Toss in extra toasted nuts or seeds like pumpkin or sunflower.
Some even mix in a squeeze of lemon or a splash of balsamic vinegar just before serving to brighten everything up. It’s one of those healthy side recipes that opens itself up to tweaks without falling apart.
Who This Recipe Is Perfect For
Anyone trying to eat more greens without making a whole thing out of it. It’s great for families looking for easy, healthy recipes that everyone can eat. It’s also solid for meal preppers—make a big batch and reheat it later with almost anything.
This isn’t a salad that’ll wilt into sadness in the fridge. It holds its own. The flavor only deepens, making leftovers just as good, maybe even better.
Healthy Garlicky Sautéed Kale with Almonds
Equipment
- Heavy-bottomed skillet or Dutch oven with tight-fitting lid
- Paper towel
Ingredients
- ¼ cup raw sliced almonds
- 1 tablespoon extra virgin olive oil
- 1 large bunch curly kale about 12 ounces or 8 stems or 2 medium bunches lacinato (dinosaur) kale (about 16 ounces or 18 stems), stems removed and roughly chopped
- 3 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon kosher salt
- 1 cup water
- ¼ teaspoon red pepper flakes
- 3 tablespoons finely grated Parmesan cheese
Instructions
- Toast the Almonds: Place a heavy skillet or Dutch oven on medium heat. Once hot, add almonds and stir constantly for about 4 to 5 minutes, until they become golden and aromatic. Watch carefully to prevent burning. Set aside on a plate. Wipe the skillet with a paper towel to remove leftover nut bits.
- Cook the Kale: Turn the heat up to medium-high and pour in the olive oil. When the oil is shimmering, add kale in big handfuls, stirring frequently so it wilts evenly. Be cautious of oil splatter at the start. Continue adding and stirring kale for 2 to 3 minutes until it softens. Add garlic and salt, stirring until the garlic becomes fragrant, about 30 seconds. Pour in the water and cover the pan. Lower the heat to medium.
- Finish the Dish: Let the kale cook covered for around 4 minutes, until it becomes tender and deep green. Stir every minute or so. Remove the lid, sprinkle in the red pepper flakes, and turn the heat up slightly. Cook uncovered for 2 more minutes, letting excess moisture evaporate and the kale become tender but not mushy. If the pan dries out early, add a splash more water to avoid sticking. Stir in Parmesan and reserved almonds. Serve and enjoy!
Notes
- This recipe works with either curly or lacinato kale; curly adds a more textured bite, while lacinato provides a smoother finish.
- Adjust red pepper flakes based on spice preference.
- For a vegan version, omit the Parmesan or use a dairy-free alternative.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.