If you’re searching for a dish that brings together vibrant greens and bold flavors in one sizzling pan, the Garlic Sauteed Cabbage and Kale Skillet Recipe is exactly what you need. This recipe transforms simple, wholesome ingredients into a stunningly delicious side or main with a garlicky punch and a beautiful balance of textures. It’s quick to prepare, packed with nutrients, and the perfect way to make cabbage and kale shine on your dinner table.
Ingredients You’ll Need
Gathering the right ingredients for this Garlic Sauteed Cabbage and Kale Skillet Recipe is straightforward, yet every component plays a crucial role in flavor and texture. From the buttery richness to the subtle heat, these ingredients come together to make a dish that’s as colorful as it is tasty.
- Unsalted butter (4 tablespoons): Adds a creamy richness that perfectly complements the earthy greens.
- Avocado oil (2 tablespoons): A neutral oil with a high smoke point ideal for sautéing and enhancing the flavors.
- Chopped onion (0.5 onion): Brings a subtle sweetness and depth when softened.
- Green cabbage (0.5 head, chopped): Offers crispness and a slightly peppery bite to balance the dish.
- Lacinato kale (1 pound, washed and thinly sliced): Also known as dinosaur kale, adds texture and a gentle bitterness.
- Low sodium vegetable stock (2 tablespoons): Infuses moisture and a savory backbone without overpowering the greens.
- Fresh parsley (2 tablespoons, chopped): Gives a fresh, herbal lift at the end.
- Minced garlic (4 cloves): The star of this recipe, contributing its signature warm, fragrant aroma.
- Salt (0.5 teaspoon): Enhances all the natural flavors.
- Black pepper (0.5 teaspoon, or to taste): Adds a gentle heat and complexity.
- Red chili pepper flakes (0.5 teaspoon, or to taste): Brings a hint of fire to brighten the dish.
How to Make Garlic Sauteed Cabbage and Kale Skillet Recipe
Step 1: Melt Butter and Heat Oil
Start by heating 4 tablespoons of unsalted butter and 2 tablespoons of avocado oil together in a skillet over medium heat. This combo ensures a nice flavor base while preventing the butter from burning, setting the stage for the rest of the ingredients to shine.
Step 2: Sauté the Onion
Add the chopped half onion to the melted butter and oil. Cook until it becomes translucent and soft, about 4 to 5 minutes. This step builds a savory sweetness that will complement the garlic and greens beautifully.
Step 3: Add Garlic and Release Aroma
Stir in the 4 cloves of minced garlic, cooking just until fragrant—usually around 30 seconds to a minute. Be careful not to let the garlic brown, as it can become bitter and overpower the delicate balance you’ve created.
Step 4: Combine Cabbage and Kale
Next, toss in the chopped half head of green cabbage and the thinly sliced pound of Lacinato kale. Stir everything together, allowing the greens to start softening and absorb the garlic-infused butter mixture.
Step 5: Season and Add Vegetable Stock
Pour 2 tablespoons of low sodium vegetable stock over the greens, then season with 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon red chili pepper flakes. The stock adds moisture so the vegetables cook evenly without drying out, while seasoning brings all these flavors into harmony.
Step 6: Cook Until Tender
Allow the skillet to cook for about 10 minutes, stirring occasionally. This will ensure the cabbage and kale become tender but still retain a little bite—exactly the texture you want for this dish.
Step 7: Garnish with Parsley
Just before serving, sprinkle 2 tablespoons of freshly chopped parsley on top. This final touch adds a fresh, vibrant note and a pop of color that makes the dish as inviting to look at as it is to eat.
How to Serve Garlic Sauteed Cabbage and Kale Skillet Recipe
Garnishes
To elevate this Garlic Sauteed Cabbage and Kale Skillet Recipe even more, consider topping it with a squeeze of fresh lemon juice or a handful of toasted nuts like almonds or pine nuts. These options add brightness and a satisfying crunch to balance the softness of the sautéed vegetables.
Side Dishes
This skillet recipe pairs wonderfully with almost any main. From grilled chicken to seared fish, or even as a hearty side with creamy mashed potatoes or quinoa, it brings a nutritious and flavorful complement that you’ll keep coming back to.
Creative Ways to Present
Try serving this dish over a bed of warm grains or tucked inside whole grain tortillas for a quick and tasty wrap. You can also top it with a poached egg for a hearty, wholesome brunch. The versatility of the Garlic Sauteed Cabbage and Kale Skillet Recipe means you can make it your own, every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. The flavors actually mature a bit overnight, making it even tastier the next day.
Freezing
While this recipe is best fresh, you can freeze it for up to 1 month to extend its life. Use a freezer-safe container or bag, making sure to squeeze out excess air. Thaw it in the refrigerator overnight before reheating gently on the stove.
Reheating
For best results, reheat your Garlic Sauteed Cabbage and Kale Skillet Recipe in a skillet over medium-low heat. This method preserves the texture better than the microwave, reviving the buttery garlic flavor and keeping the greens tender but not soggy.
FAQs
Can I use other types of kale in this recipe?
Absolutely! While Lacinato kale is preferred for its tender texture and flavor, curly kale or even baby kale will work fine. Just adjust the cooking time accordingly since tougher kale may need a bit longer to soften.
Is it necessary to use butter and oil together?
Using both gives you the best of both worlds: the rich, creamy flavor of butter plus the higher smoke point and light texture from the oil, preventing burning and lending a beautiful sautéed finish.
What can I substitute for vegetable stock?
If you don’t have vegetable stock, water works in a pinch, though it won’t add much flavor. For a richer taste, try using chicken stock or a splash of white wine instead.
Can I make this recipe vegan?
Yes! Swap the butter for extra oil or a plant-based margarine to keep it dairy-free without sacrificing flavor. The dish remains just as delicious and vibrant.
How spicy is this recipe?
The red chili flakes add a gentle kick that you can easily adjust to taste. If you prefer a milder dish, cut back the amount or omit it altogether, and you’ll still have plenty of garlicky goodness.
Final Thoughts
This Garlic Sauteed Cabbage and Kale Skillet Recipe truly captures the magic that happens when simple ingredients meet a little kitchen love. It’s nutritious, satisfying, and full of flavor, making it an effortless way to brighten your meals any day of the week. I can’t wait for you to try it—you’ll see just how easy and delicious cooking greens can be!
Print
Garlic Sauteed Cabbage and Kale Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Garlic Sautéed Cabbage Kale Skillet is a vibrant, flavorful dish combining tender kale and cabbage with aromatic garlic and onions. Cooked simply in butter and oil and finished with fresh parsley, it makes a perfect side or light vegetarian meal that’s both nutritious and quick to prepare.
Ingredients
Fats and Oils
- 4 tablespoons unsalted butter (or ghee)
- 2 tablespoons avocado oil (or coconut oil, or olive oil)
Vegetables
- 0.5 onion, chopped
- 0.5 head green cabbage, chopped
- 1 pound Lacinato or dinosaur kale, washed and thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Seasonings and Liquids
- 2 tablespoons low sodium vegetable stock
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (or to taste)
- 0.5 teaspoon red chili pepper flakes (or to taste)
Instructions
- Melt butter and heat oil: In a skillet set over medium heat, melt the butter together with the avocado oil until the mixture is hot and shimmering.
- Sauté the onions: Add the chopped onion to the skillet and cook, stirring occasionally, until the onions become translucent and soft, about 3 to 4 minutes.
- Add garlic and cook until fragrant: Stir in the minced garlic and continue cooking for another 30 seconds to 1 minute until the garlic releases its aroma but does not brown.
- Add cabbage and kale: Toss in the chopped green cabbage and thinly sliced kale, stirring well to combine all ingredients evenly in the pan.
- Add vegetable stock and season: Pour in the low sodium vegetable stock, then season the mixture with salt, black pepper, and red chili pepper flakes according to taste. Stir everything together to distribute the seasonings.
- Cook until tender: Continue to cook the vegetables over medium heat, stirring occasionally, for about 10 minutes or until the cabbage and kale are tender but still retain a bit of bite.
- Garnish and serve: Remove from heat and sprinkle the chopped fresh parsley over the skillet before serving warm.
Notes
- Substitute vegetarian stock for vegetable stock to keep the dish fully vegetarian.
- Adjust chili flakes to control the heat level to your preference.
- For a vegan version, replace butter with extra avocado oil or coconut oil.
- This dish pairs well with grilled meats or can be enjoyed as a standalone vegetarian side.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
