Sauteed Kale Garlic and Onions

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Sauteed Kale Garlic and Onions

Sauteed Kale Garlic and Onions is a must have at your holiday table, it will be gone before you know it! Even the pickiest eater will fall head over heels!


Sauteed Kale Garlic And Onions

I normally plant leafy greens in my garden and they do pretty well. This year was a disaster because I planted them too late and it was way too hot for them to thrive. This was actually our first year living here in Florida so I’m learning more about the growing seasons and the soil etc.

Gardening here is way different from anywhere we have lived in the United States but I’m excited though because the growing season is much longer.

Growing up in Jamaica we enjoyed eating leafy greens for breakfast, in particular, callaloo or amaranth. We recently had family visiting from Jamaica so I prepared greens quite often. I made a variety of greens including, spinach, kale, collards, and callaloo.

Sauteed Kale Garlic and Onions is one of my favorite way of preparing greens, except I omitted the Jamaican Scotch bonnet pepper and fresh thyme.  I normally cook my greens with water and sometimes I may stir in a teaspoon of cold processed olive oil when the greens are tender. You can basically substitute your favorite greens with this recipe.

 Sauteed Kale Garlic and Onions

How To Sauteed Kale Garlic and Onions

For this Sauteed Kale Garlic and Onions for the sake of convenience, I used Trader Joes organic cut and bagged kale, that’s why the stems are still on the leaves but normally I would have de-stemmed the leaves.

Personally, I don’t like to eat bland vegetables so I don’t like to serve them that way. I believe it turns people off eating more veggies when they aren’t tasty. With this recipe, you can eat an entire bowl alone and be very satisfied.

Other Leafy Green Vegetables To Try:
Vegan Southern Style Collard Greens

African Braised Kale And Tomatoes

Vegan Southern Style Mixed Greens

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Per serving

Energy: 130 kcal / 543 kJ
Fat: 7 g
Protein: 5 g
Carbs: 15 g

Cooking Time

Preparation: 5 min
Cooking: 5 min
Ready in: 10 min
For: 6 Servings



  1. Heat oil in a large skillet over medium-high heat.
  2. Add onions and cook until soft, about 3 minutes
  3. Add garlic and bell peppers, cook stirring for another 2 minutes.
  4. Add tomatoes and stir for a minute.
  5. Add kale and toss to coat with the vegetables
  6. Add vegetable broth and cover skillet cook for 5 minutes.
  7. Remove lid and stir until liquid has evaporated.
  8. Remove from heat, season with salt to taste and add lime juice. Garnish with almonds and serve immediately!
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Fannymae
    December 25, 2018

    Made this kale recipe for Thanksgiving and everyone elnjoyed

    • Michelle Blackwood
      December 25, 2018

      That’s great, I’m happy everyone enjoyed it.

  2. Bridgette
    November 17, 2017

    I was looking for a different twist to the usual Kale or Greens for Thanksgivings. I came across this delicious recipe in your book. It’s very flavorful and soooo delicious. You came up with the perfect blend of spices to give this recipe a nice kick. I can’t wait to serve this at church tomorrow. Thank you so much Michelle. This is definitely a keeper. I’ve added a little drop of maple syrup and fresh thyme.

  3. Regina
    September 1, 2016

    Got to make this sounds good

    • Michelle Blackwood
      September 1, 2016

      Thanks Regina!