a bowl of pan fried chard and kale with a gold fork on a white table

Sautéed Kale and Chard

Sautéed Kale and Chard, a tasty way to eat both kale and chard leaves! Great as a simple wilted greens combination side dish or a topping for salads, bowls, or even pizza.

a bowl of pan fried chard and kale with a gold fork on a white table

Love chard? Love kale? Cook them together! This easy pan fried leafy greens recipes uses both kale and chard for a simple, 15-minute veggie side dish or topping for salads, bowls, or even pizza.

👉 Want to learn how to sauté swiss chard and kale leaves together? Let’s do it!

fresh kale and chard leaves with bowls of olive oil, garlic, salt, pepper, and red pepper flakes
Ingredients: kale, chard, olive oil, garlic, spices

🥣 How to make (step-by-step)

1️⃣ Step One: Prep kale and chard greens

Wash both the kale and chard leaves under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry.

Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.

cut kale and chard on a wood cutting board
Wash and cut greens

2️⃣ Step Two: Heat and season cooking oil

Add olive oil to a medium frying pan and heat over medium-low heat.

Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes.

Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (be careful not to overcook the pepper as it will easily become brown and release a burnt flavor).

a pan with oil and garlic
Heat oil with garlic

3️⃣ Step Three: Sauté chard and kale

Add cut chard greens and kale strips to the pan and stir until they are covered in oil, completely wilted, and have cooked down, about 2-3 minutes. Since both kale and chard are sturdier leaves, they cook and reduce to about ⅓ of the volume when they are cooked.

fresh kale and chard in a pan
Cook until wilted

When the greens are done, remove them from the pan and plate. Serve immediately for best flavor, and enjoy!

a white bowl with sautéed kale and chard leaves on a white table

♻️ Sustainable kitchen tips

  • Stock up on greens during kale and chard seasons! The best time to make this recipe is during both kale and chard season, which is typically in late spring or late fall depending on when they are planted.
  • Store cut stems in water to keep them fresh. If you’ve cut the greens from the stem before using, keep both chard and kale fresh by placing the stems in a glass of water and storing in the refrigerator for up to 3 days. The water will keep the stems and leaves from wilting.
a close up photo of pan fried kale and chard

🌿 More kale and chard recipes

Want more recipes using chard and kale? Try our Baked Chard Chips or Vegan Kale Pesto.

a screenshot of Fork in the Road's 4-day plant-based meal plan
NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan

Subscribe to my daily recipe emails and I’ll send you my FREE meal plan to kickstart your plant powered journey.

Sautéed Kale and Chard

No ratings yet
Sautéed Kale and Chard, a tasty way to eat both kale and chard leaves! Great as a simple wilted greens combination side dish or a topping for salads, bowls, or even pizza.
a white bowl with sautéed kale and chard leaves on a white table
Servings: 2 servings
Author: Kristina Todini, RDN
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Equipment

  • 1 large pan

Ingredients 

  • 2 cups kale
  • 2 cups swiss chard
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 pinch red pepper flakes
  • 1 pinch salt

Instructions

  • Prep greens: Wash 2 cups kale and 2 cups swiss chard under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry. Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.
  • Heat and season oil: To a medium pan heat 1 tablespoon olive oil over medium-low heat. Add minced 2 cloves garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the 1 pinch red pepper flakes and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn).
  • Sauté greens: Add the chard and kale leaves and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Add 1 pinch salt. Remove to a plate and serve immediately.

Nutrition

Serving: 1servingCalories: 97kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 133mgPotassium: 383mgFiber: 3gSugar: 1gVitamin A: 8910IUVitamin C: 74mgCalcium: 194mgIron: 2mg

Notes

Tools Needed: glass mixing bowl, medium pan, knife set, cutting board, salad spinner
Prep Ahead: Cooked leafy greens are best eaten immediately, so we do not recommend cooking these kale and chard ahead of serving. However, you could wash and prep the greens up to a day ahead of time so they’re ready to be cooked. Any more than this and the greens will wilt and not look their best.
Leftovers and Storage: Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing.
Nutrition Notes: Nutrition information is estimated using all included ingredients. This recipe is vegan, gluten-free, and is a good source of vitamins K, iron and calcium.
Course Side Dish
Cuisine Gluten Free, Vegan
Keyword sauteed kale and chard

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!