Easy Garlic Sautéed Cabbage Kale Skillet

Here is my favorite garlic sautéed cabbage kale skillet recipe, with tender ribbons of cabbage and kale cooked in butter and garlic until soft and lightly browned.

This simple side dish has become a regular on our dinner table, especially during the colder months. It’s quick enough for busy weeknights and goes with just about everything. Plus, it’s a great way to get the kids to eat their greens without any complaints!

What Kind of Kale Should I Use?

For this recipe, I recommend using Lacinato kale (also called dinosaur kale or Tuscan kale) because it has a more tender texture and slightly sweeter flavor than curly kale. The flat, dark blue-green leaves are easier to slice thinly and they cook down nicely without getting too tough or bitter. If you can’t find Lacinato kale at your store, regular curly kale will work just fine – just make sure to remove the thick stems and chop it into smaller pieces since it tends to be a bit chewier. Baby kale is another great option if you want to save some prep time, though you might need to adjust the quantity since it cooks down quite a bit more than mature kale.

Options for Substitutions

This skillet recipe is pretty forgiving when it comes to swaps:

• Butter or ghee: If you’re dairy-free, stick with ghee or use all oil instead. You can also use vegan butter if that’s what you have on hand.
• Avocado, coconut, or olive oil: Any neutral cooking oil works here – grapeseed, vegetable, or even melted coconut oil. Just pick one with a high smoke point since you’ll be sautéing.
• Lacinato or dinosaur kale: Regular curly kale works fine, though it’s a bit tougher. You can also use Swiss chard, collard greens, or even spinach – just note that spinach cooks down much faster, so add it at the very end.
• Green cabbage: Purple cabbage or savoy cabbage are both good alternatives. Purple cabbage will change the color of your dish but tastes just as good.
• Vegetable stock: Chicken stock works if you’re not keeping this vegetarian, or you can use plain water with a pinch of extra salt.
• Fresh parsley: Dried parsley works in a pinch (use about 2 teaspoons), or swap in fresh cilantro or basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when sautéing cabbage and kale is cranking up the heat too high, which causes the garlic to burn and turn bitter – keep your heat at medium and add the garlic during the last 2-3 minutes of cooking for the best flavor.

Another common error is overcrowding the pan, which steams the vegetables instead of sautéing them, so if your skillet looks packed, cook the cabbage and kale in batches or use a larger pan.

Don’t skip removing the thick stems from the kale before slicing, as they stay tough and chewy no matter how long you cook them, and make sure to add the kale after the cabbage has softened a bit since cabbage takes longer to cook.

Finally, resist the urge to keep stirring constantly – let the vegetables sit undisturbed for a minute or two between stirs so they can develop some nice caramelization instead of just wilting.

What to Serve With Garlic Sautéed Cabbage Kale?

This garlicky cabbage and kale skillet is a great side dish that pairs well with just about any protein you’re cooking for dinner. I love serving it alongside grilled chicken, pan-seared salmon, or even a simple steak to balance out the meal. If you want to make it more of a complete dish, you can toss in some white beans or chickpeas and serve it over quinoa or brown rice. It also works really well as a base for fried or poached eggs if you’re looking for a hearty breakfast or brunch option.

Storage Instructions

Store: This sautéed cabbage and kale keeps really well in the fridge. Just let it cool down completely, then transfer it to an airtight container where it’ll stay fresh for up to 5 days. It’s actually one of those dishes that tastes even better the next day once all the flavors have had time to mingle together.

Freeze: You can definitely freeze this if you want to make a big batch. Once cooled, portion it into freezer-safe containers or bags and it’ll keep for up to 3 months. Just know that the texture might be a bit softer after freezing, but the flavor will still be great.

Reheat: Warm it up in a skillet over medium heat with a splash of water or stock to keep it from drying out. You can also microwave it, but I find the stovetop method keeps the texture better. Either way, stir it occasionally until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 380-450
• Protein: 9-13 g
• Fat: 32-38 g
• Carbohydrates: 24-32 g

Ingredients

• 4 tbsp unsalted butter or ghee
• 2 tbsp olive oil, coconut oil, or avocado oil
• 1/2 medium onion, diced
• 1/2 head of green cabbage, roughly chopped
• 16 oz lacinato (dinosaur) kale, stems removed, thinly sliced
• 2 tbsp low-sodium vegetable broth
• 4 garlic cloves, finely chopped
• 1/2 tsp coarse salt
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh chopped parsley

Step 1: Heat Butter and Oil

• 4 tbsp unsalted butter or ghee
• 2 tbsp olive oil, coconut oil, or avocado oil

In a large pan or skillet, heat the unsalted butter and your choice of oil (olive, coconut, or avocado) over medium-high heat.

Allow the fats to melt and combine, making sure the pan is evenly coated.

Step 2: Sauté Onion

• 1/2 medium onion, diced

Add the diced onion to the hot butter and oil mixture.

Sauté for about 3 minutes, stirring occasionally, until the onion becomes softened and slightly translucent.

Step 3: Cook the Cabbage

• 1/2 head of green cabbage, roughly chopped

Add the roughly chopped green cabbage to the pan with the sautéed onion from Step 2.

Cook for 4-5 minutes, stirring occasionally, until the cabbage is softened and its edges begin to caramelize.

I like to let the cabbage sit for a minute or two without stirring so it can get extra golden on the edges.

Step 4: Add Kale, Garlic, and Seasonings

• 16 oz Lacinato (dinosaur) kale, stems removed, thinly sliced
• 4 garlic cloves, finely chopped
• 1/2 tsp coarse salt
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes

Stir in the thinly sliced Lacinato kale, finely chopped garlic, coarse salt, ground black pepper, and red pepper flakes.

Mix well to incorporate all the ingredients, then cook for 8-10 minutes, stirring occasionally, until the kale is wilted and both the cabbage and kale are nicely browned and softened.

Step 5: Deglaze and Reduce

• 2 tbsp low-sodium vegetable broth

Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom.

Let the mixture cook for about 2 minutes, allowing the broth to reduce slightly.

Continue cooking the vegetables for another 30 seconds until the aroma is deep and fragrant.

Step 6: Finish and Serve

• 2 tbsp fresh chopped parsley

Taste the vegetables and adjust the seasoning with extra pepper if desired.

Sprinkle the chopped fresh parsley over the top and serve immediately while hot.

For extra brightness, I sometimes squeeze a little fresh lemon juice just before serving.

Easy Garlic Sautéed Cabbage Kale Skillet

Delicious Easy Garlic Sautéed Cabbage Kale Skillet recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 415 kcal

Ingredients

  

For the sautéed greens:

• 4 tbsp unsalted butter or ghee
• 2 tbsp olive oil, coconut oil, or avocado oil
• 1/2 medium onion, diced
• 1/2 head of green cabbage, roughly chopped
• 16 oz Lacinato (dinosaur) kale, stems removed, thinly sliced
• 2 tbsp low-sodium vegetable broth
• 4 garlic cloves, finely chopped
• 1/2 tsp coarse salt
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh chopped parsley

Instructions

 

• In a large pan or skillet, heat the unsalted butter and your choice of oil (olive, coconut, or avocado) over medium-high heat. Allow the fats to melt and combine, making sure the pan is evenly coated.
• Add the diced onion to the hot butter and oil mixture. Sauté for about 3 minutes, stirring occasionally, until the onion becomes softened and slightly translucent.
• Add the roughly chopped green cabbage to the pan with the sautéed onion from Step 2. Cook for 4-5 minutes, stirring occasionally, until the cabbage is softened and its edges begin to caramelize. I like to let the cabbage sit for a minute or two without stirring so it can get extra golden on the edges.
• Stir in the thinly sliced Lacinato kale, finely chopped garlic, coarse salt, ground black pepper, and red pepper flakes. Mix well to incorporate all the ingredients, then cook for 8-10 minutes, stirring occasionally, until the kale is wilted and both the cabbage and kale are nicely browned and softened.
• Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom. Let the mixture cook for about 2 minutes, allowing the broth to reduce slightly. Continue cooking the vegetables for another 30 seconds until the aroma is deep and fragrant.
• Taste the vegetables and adjust the seasoning with extra pepper if desired. Sprinkle the chopped fresh parsley over the top and serve immediately while hot. For extra brightness, I sometimes squeeze a little fresh lemon juice just before serving.