A good sauteed spinach is a delicious side dish that often is only enjoyed at steak houses – I rarely find people make it at home with fresh greens, plenty of cooking fat (you know that’s what makes the dish!) and lot’s of fresh garlic. This Thanksgiving, or any day, you can please a crowd with a 10 minute dish and give it a nutrient upgrade without anyone taking notice!
Baby kale is a great gateway to enjoying the more dense and fibrous versions of the green powerhouse and you can find it right next to the packaged fresh spinach at the grocery store. This recipe used a full 16 ounce container, but you can absolutely make smaller batches with two, 5 ounce containers. Just take note: fresh greens like these reduce significantly!
There’s enough going on and enough in the oven on Thanksgiving, that you’ll be extra thankful for being able to make this in under 10 minutes on the stove-top. Leftovers will go perfectly in eggs the next morning!
Sauteed Garlicky Baby Kale
Vegan (can be made with dairy), Nut Free
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
- 1/3 Cup vegan butter (such as Miyokos Cultured or Earth Balance)
- 4-5 cloves garlic, freshly minced
- One, 16 ounce package fresh baby kale
- 2/3 Cup unsweetened soy milk (I like Silk or Whole Foods 365)
- 3/4 tsp granulated garlic (optional for garlic lovers)
- Salt and freshly ground black pepper to taste
- After mincing garlic, heat a large sauce pan over low-medium heat.
- Add butter and once melted, add garlic. Stir and cover for 1-2 minutes
- Chop or tear baby kale so that most leaves are at least halved before adding to the saucepan. Stir and cover for 2-3 minutes.
- Remove cover and stir well. Increase heat to medium. Add additional garlic powder, salt and pepper if desired (highly recommended).
- Add the soymilk and cover saucepan immediately so that it can help to steam cook the kale.
- After 2-3 minutes, stir again. If needed, let cook another 1-2 minutes.