Sautéed Kale and Potatoes is a dish passed down from generation to generation. Probably in more than one region and culture.
Literally a peasant's meal that satisfied your hunger in times when there wasn't that much to eat because potatoes and leafy greens are inexpensive and commonly available. In many cases even grown in one's garden.
Like vegetable dishes? Try my Sautéed Eggplant and Zucchini, Sauteed Rapini or my Sausage, Peppers and Tomatoes for a one skillet meal.
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Here's Why You'll Love this Dish
Sauteed greens and potatoes will become on of your favorite dishes because:
- ingredients are not only inexpensive but easy to grow
- mild tasting dish that is liked by many
- side dish that can be paired with many dishes
- customizable in that you can double the ingredients to make more
- add other ingredients like tomatoes and herbs to enhance the taste
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Ingredients
This recipe for sauteed kale and potatoes is made with few ingredients like garlic, olive oil, green kale, potatoes and vegetable broth.
For exact measurement details see recipe card...
How We Used Different Greens With Different Ingredients
My mom always made kale and potatoes or cicoria (dandelion greens) without tomato sauce.
When she substituted swiss chard she added a little bit of tomato sauce to enhance the flavor.
For swiss chard, we always parboiled first because we used the stems in the sauté. Par boiling first ensured that the stems were tender.
How to Make Sautéed Kale and Potatoes
Get your ingredients ready, a cutting board and your skillet.
Wash and cut your kale into pieces that you'll be able to eat.
Sauté garlic in olive oil until fragrant, Remove garlic and set aside. Add potatoes, broth and season. Simmer for about 20 minutes or until potatoes are almost tender.
Add greens and season with salt and pepper if needed.
Cook until tender.
Storage:
Sauteed kale and potatoes stores very well in an air tight container in the fridge.
Freezing kale and potatoes is not recommended as the taste of leftover potatoes changes drastically and isn't as pleasant tasting the day after or after freezing and thawing.
However, you can freeze the sauteed kale. Make sure that you pack it in an airtight container or freezer bag. Use within one month. When you are ready to use, thaw out in the fridge over night and warm up in the microwave or on the stove top.
Top Tips
I usually cut my potatoes in to large cubes and that results in a longer cooking time. To cut the cooking time in half, cut your potatoes in to smaller cubes.
Substitutions and Variations
Here are some great substitutions and variations for this simple and easy to make dish.
- Greens - substitute cicoria also know as dandelion and swiss chard in this dish.
- Tomato - add tomato sauce to enhance the taste
- Hot Pepper - add chili flakes or hot pepper oil to turn up the heat
- Olives - add olives to bring a salty bite
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
No. Parboiling kale prior to use is not necessary. However, it may increase the cooking time of your recipe.
Main Dishes to Pair
Looking for a main dish to pair your side with? Try one of these:
Recipe Details
Sautéed Kale and Potatoes Recipe
https://easyhomemaderecipes.caIngredients
- 1 clove garlic sliced
- 4 tbsp olive oil
- 15 oz kale 1 bunch, washed and chopped
- 3 medium potatoes washed, peeled and sliced
- ½ cup vegetable broth
- salt and pepper to taste
Instructions
- Sauté garlic in olive oil until fragrant. Remove garlic and set aside.1 clove garlic, 4 tbsp olive oil
- Clean kale and chop. Discard stems on bottom and any tough stems in leaves. Set aside
- Wash, peel and chop your potatoes. Add potatoes to pan. Add broth and season. Simmer for about 20 minutes or until potatoes are almost cooked through.3 medium potatoes, ½ cup vegetable broth, salt and pepper
- Add greens and season if necessary. Cook until greens and potatoes are tender.15 oz kale
Notes
Top Tips
Cut your potatoes in small cubes to cut the cooking time in half. Pair tomato sauce with swiss chard to enhance the taste. Parboil swiss chard so that the stems are tender and can be used in your sauté.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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