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.
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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!
🥣 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.
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).
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.
When the greens are done, remove them from the pan and plate. Serve immediately for best flavor, and enjoy!
♻️ 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.
🌿 More kale and chard recipes
Want more recipes using chard and kale? Try our Baked Chard Chips or Vegan Kale Pesto.
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Sautéed Kale and Chard
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.