Sauteed kale and spinach recipe is an easy side dish!

Sauteed kale and spinach are fast and easy kale, and spinach side dish is a great way to incorporate more dark leafy greens into your diet. The combination of garlicky, tangy, and salty flavors is just right. My husband’s health began to go haywire around 18 months ago. Dry, itchy, cracked skin on one of his hands dripped a clear liquid and itched and swelled around his eyes. He was not having a good time at the moment.

As a result of the swelling of his eyes, his condition progressed from “this stinks” to a state of “okay, we’ve got to do something” one night. You may eat kale daily, as long as you don’t overdo it. Let’s discuss more sauteed kale and spinach.

Cooked Kale and Spinach:

Sauteed kale, spinach, and other veggies may be best eaten raw or cooked, depending on your preference! Both seem to have advantages and disadvantages. Some nutritionists and dietitians advise mixing it up with a little of each. Even if you don’t like the taste of kale or spinach, it’s still better than nothing at all. So if you’re not already eating kale or spinach for supper once a week, I highly recommend that you ensure your diet is well-balanced.

Greens that are rich in chlorophyll:

Vitamins, minerals, antioxidants, fiber, and arytenoids are all present in these dark leafy greens. Several studies have demonstrated kale and spinach to lower cancer risk, osteoporosis prevention, health promotion, and inflammation reduction in the body! This article on the health advantages of dark leafy greens might help understand their role in weight loss. To alleviate the symptoms, this was a short-term fix. Reheat the leftovers in the microwave on 50% power, covered, for a few minutes.

Sautéed veggies are essential:

Adding extra virgin olive oil to these sautéed veggies is essential since many of the nutrients in green leafy vegetables need fat to be absorbed by the body. She advises eating no more than one to two servings of kale daily, giving space for various other nutritious meals. Adding pine nuts, parmesan cheese, or red pepper flakes for a little heat is an option. Marinate it for at least 24 hours in the fridge for more softness and less bitterness.


You may substitute any kale if you don’t have curly kale at your grocery store. Thirteen cups of the extras are virgin olive oil. Spinach is 5 ounces/140 grams. It is sea salt. 4 to 5 minced garlic cloves OR 1 and a half teaspoons of garlic powder. Juice the juice of roughly a half-lemon (112 tablespoons). Because it just takes a few minutes, I next add the spinach. Adding pine nuts, parmesan cheese, or red pepper flakes for a little heat is an option.


Wash the kale and spinach well. Remove the stems from the kale leaves and thinly slice the greens. Kale and olive oil should be cooked in a large pan over medium-low heat for 7 minutes, stirring often. Add additional olive oil if the kale is feeling a little too drab. It may seem to be a large number of greens, but the volume will be much reduced after being cooked. Add spinach, garlic, and salt. Continue to cook for a further 3 minutes, stirring often.

Nutrient variety in food:

Try a different kind of leafy green in place of spinach or kale. You may utilize any of them. Kale and spinach are my go-to greens since they’re constantly in stock at the grocery store. You may also use baby spinach, baby, in this recipe. Depending on the thickness of the leaf, adjust the cooking time. For example, curly kale takes longer to wilt than other types of kale, so I start with it first.

Diets containing a lot of iron:

Eat foods rich in iron, such as spinach or kale, and foods that assist your body in absorbing iron, such as citrus fruits and garlic, to keep your iron and energy levels high. Sautéed spinach and kale is one of our favorite iron-rich meals! Plus, the citrus in the recipe helps increase the absorption of vitamin C, a powerful energy booster. They’ll keep for a while, but they won’t be as delicious as they were just created.

Out of Kale Bitterness:

Cooking it with a sufficient quantity of butter, garlic, and salt decreases its bitterness to a level that I find acceptable. The caramelization of the butter gives the meal a sweet taste. Yes, but it’s not quite like that. As green leafy vegetables, kale and spinach are both parts of the brassica family, which includes broccoli and cabbage. Cooking kale, particularly in butter, considerably enhances the taste and texture of the greens. Because it just takes a few minutes, I next add the spinach.


Here are some suggestions if you want to change things up a little. Rather than using lemon juice, go for red wine vinegar. When the dish is finished and off the stove, sprinkle it with shredded parmesan cheese. Bacon may be sprinkled on top of the final meal. It’s easy, delicious, and extremely full to top this meal with a couple of fried eggs. For up to three or four days, you may store the leftovers in the refrigerator in a sealed container.

Recommendations for serving:

Sautéed kale is an excellent accompaniment to any meat. It is my go-to meal with baked pork chops or London broil. You may also use it as a marinade for seafood, such as baked salmon. A naturopath and a friend who had found relief from his bizarre health difficulties helped us change his diet to one high in veggies and healthy fats, which worked wonders for him. It’s not a good idea to eat this way for long periods.


Consult a doctor if you are experiencing health problems with Sauteed kale and spinach. To avoid my husband being hungry for months, I began exploring new methods to prepare veggies after this policy change. Even though my spouse no longer adheres to a rigorous diet, I still make this dish regularly. This recipe is for you if you’re looking for a way to spruce up your supper without sacrificing flavor. Instead of butter, you may use olive oil, as previously indicated.


What to serve sauteed kale and spinach?

It is an excellent accompaniment to most major dishes. If you’re looking for a side dish with your favorite protein, think steak, chicken, or fish, this is it.

Is it possible to reheat sauteed kale and spinach?

Sauteed kale and spinach in olive oil and served hot are best eaten right away, but they can be kept in the fridge and warmed in the pan or microwave with no problems.

When it comes to kale, how can you remove the bitterness?

To make a meal with bitter kale more palatable, add some minced garlic, olive oil, and salt to taste. Kale’s bitterness may be reduced by cutting the stem and marinating it in olive oil and salt.