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Garlic Sautéed Cabbage Kale Skillet

Easy Garlic Sautéed Cabbage Kale Skillet

Delicious Easy Garlic Sautéed Cabbage Kale Skillet recipe with step-by-step instructions.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
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.