This sautéed kale recipe competes with the collard greens that are the legends of summer cookouts with a fraction of the prep and cook time!

I am an affiliate partner for some products mentioned in this post. All expressed opinions are my own. However, I may receive commission for the sale of some products or services.

This is the only sautéed kale recipe you’ll ever need. I know that’s a hefty claim, so don’t take my word for it—try it! If you don’t think you like kale, you really should give this a try. It’s savory, sweet, and a little salty. It’s packed with nutrients. And it changed my impression of cooked greens. With under 30 minutes of total prep and cooking time per mega-batch, you’ll struggle to find a reason not to love it.

Sautéed Ginger Kale Recipe

Ingredient Substitutions

You have options when it comes to some of the ingredients in this recipe: ginger, onions, stock, and kale stems. Choose the option that best suits your flavor preference or availability of ingredients.


Ginger is available in a number of forms, including raw, pickled, and lightly dried. My preference is lightly dried. This form is available in plastic containers in the herb section of some grocery stores. Raw ginger is usually close by in the produce section. Pickled ginger is available in glass jars in the Asian food section since it is often served with sushi.


Yellow onions are my choice for sautéed ginger kale. I personally find shallots to be too sweet, but some may disagree.


Any flavor of stock or broth is suitable for this recipe. Beef stock is my preference because it adds depth to the savory quality of the dish.

Kale Stems

Most people cringe at the thought of eating kale stems because they are tougher, chewier, and less flavorful than the thin parts of the leaves. However, I enjoy the variety of texture the stems add to this recipe, and they soften up nicely with the combination of medium-low heat and abundant moisture in this recipe. If you still don’t believe me, check out Bon Appétit’s list of ways to enjoy kale stems.

Chef’s note: This recipe is vegan with the exception of the Worcestershire sauce, which can be substituted with soy sauce if preferred.

What is your favorite way to enjoy greens? If you have a recipe to share and would like to be featured in an upcoming post, link it in the comments or send me an email using the contact form.

Are you looking for another way to add greens to the menu? Check out my take on a healthier cabbage and noodles dish. How about a source of protein to go with these sides? My crab cake recipe is a show-stopper!

If you want inspiration like this delivered straight to your door quarterly, check out the D20 Theory Roll the Dice subscription box!