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warm kale salad in a white bowl with ingredients surrounding it

Simple Sauteed Greens

This simple and easy warm kale salad is a great way to use up hearty greens after they've started to go bad. It just takes 10 minutes to turn wilting greens into a flavorful warm salad.
Course Side Dish
Cuisine American
Prep Time 4 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings 2 cups
Author Rebecca


  • knife
  • cutting board
  • Medium Skillet
  • rubber spatula
  • Microplaner
  • Measuring Spoons
  • Measuring Cups


  • 2 tablespoons butter sub olive oil for vegan
  • ½ onion sliced
  • 4 cloves garlic slivered
  • 4 cups chopped kale or other hearty greens well dried
  • 1 teaspoon lime juice or lemon juice
  • grated parmesan cheese omit for vegan
  • salt & pepper


  • Heat cast iron skillet over medium heat. While skillet is heating, chop up kale, and thinly slice ½ red onion.
  • Melt 2 tablespoon butter in pan. Then add ½ whole red onion (sliced). Season with a sprinkle of salt and pepper. Sautee for 3-4 minutes, or until onion is slightly translucent.
  • After onion is slightly translucent and softened, add 1 teaspoon minced garlic, 1 teaspoon lemon juice, and about 4 cups of chopped kale. Cook for another 3-5 minutes, stirring kale occasionally. Remove from heat once kale is softened, and a bright green color.
  • Top with freshly grated parmesan cheese, salt and pepper, and enjoy.
  • Serve with a pan fried pork chop, tofu, scrambled eggs, or salami + your favorite grain for a full meal.



  • It may seem like a lot of kale, but 4 cups raw kale = ~2.5 cups cooked kale. Plus, it's great as leftovers, so make extra!
  • Use whatever kind of hearty greens you have on hand like kale, collared greens, cabbages, and even spinach.