This Garlic Sautéed Cabbage Kale Skillet is a simple dish that brings together green cabbage and vibrant kale, all boosted by tasty garlic. It’s quick to make and good for you!
Making this is so easy – just toss the veggies in a skillet, add garlic, and sauté until they’re tender and yummy! I love serving it as a side with dinner. It adds a lovely crunch! 🥬
Key Ingredients & Substitutions
Olive Oil or Butter: I often use olive oil for a healthy fat, but butter adds a rich flavor if you prefer. Coconut oil works too if you’re looking for a dairy-free option.
Garlic: Fresh garlic is best for this dish, as it brings a strong aroma. If you’re in a pinch, garlic powder can be used—just start with about 1/2 teaspoon and adjust to taste.
Cabbage: Green cabbage is the star here, but you can swap it with Napa cabbage or savoy cabbage for different textures and flavors. Brussel sprouts are a great alternative too!
Kale: I love using curly kale, but Lacinato (or dinosaur) kale is another tasty choice. You could even replace it with spinach, using less since it wilts down quicker.
Red Pepper Flakes: This ingredient adds a nice kick, but if you like it milder, just skip it! Alternatively, smoked paprika gives a different kind of warmth without the heat.
How Do I Get the Best Sautéed Greens?
Sautéing greens like cabbage and kale might seem simple, but a few tips can elevate your dish. Start by ensuring your pan and oil are hot enough to sauté, not steam, the veggies.
- Use a large skillet to give the veggies space to cook evenly.
- Keep stirring to prevent the garlic from burning, which can lead to bitterness.
- If the greens start to lose their vibrant color, they may be overcooked. Aim for tender, not mushy!
Adding water or broth helps steam the greens without losing crunch. Finish with a splash of lemon juice for a fresh, bright flavor that brings everything together!
Garlic Sautéed Cabbage Kale Skillet
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 cups kale leaves, stems removed and chopped
- 1 small onion, diced (optional)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1-2 tablespoons water or vegetable broth (optional, to aid steaming)
- 1 teaspoon lemon juice or apple cider vinegar (optional, for brightness)
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare and cook. It’s perfect for a quick weeknight meal or as a delightful side dish at dinner. You’ll enjoy how quickly this comes together!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil or butter in a large skillet over medium heat. If you like a rich taste, butter is a great choice!
2. Sauté the Aromatics:
Once hot, add the minced garlic and diced onion (if using). Sauté for about 1-2 minutes, just until the garlic is fragrant—be careful not to brown it too much, or it can taste bitter.
3. Cook the Cabbage:
Next, toss in the chopped cabbage. Stir frequently for about 5-6 minutes until it starts to soften and turns a little golden. This gives it a nice flavor!
4. Add the Kale:
Now, mix in the chopped kale, crushed red pepper flakes, and a sprinkle of salt and pepper. If things look dry or aren’t cooking well, add 1-2 tablespoons of water or broth. Cover loosely with a lid and let it steam for about 3-4 minutes.
5. Finish Cooking:
Remove the lid and continue to cook for another 2-3 minutes, stirring occasionally, until the kale is wilted and everything is tender. You want it bright and colorful!
6. Add Finishing Touches:
Lastly, squeeze in some lemon juice or a splash of apple cider vinegar for a bright tangy flavor. Taste your dish and adjust the seasoning if needed—maybe a bit more salt or pepper!
7. Serve and Enjoy:
Serve warm as a side dish or over grains like rice or quinoa for a light meal. You’ll love this vibrant, garlicky sauté of cabbage and kale!
Enjoy every bite of your delicious Garlic Sautéed Cabbage Kale Skillet!
Can I Use Other Types of Greens?
Absolutely! While this recipe features kale, you can swap it with Swiss chard, spinach, or collard greens. Just be mindful that spinach wilts down much faster, so adjust the cooking time accordingly!
What Can I Substitute for Olive Oil?
If you prefer, you can replace olive oil with vegetable oil, coconut oil, or even sesame oil for a different flavor profile. Each will impart its unique taste to the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water if needed to prevent drying out.
Can I Make This Vegan?
Yes! This recipe is already vegan as long as you use olive oil instead of butter. It’s a delicious and healthy option that can fit into plant-based diets.