Sautéed Kale

Oct 05, 2023

A superfood that can be super delicious

Kale screams good health and farm-to-table nourishment. It’s an excellent source of vitamin K, vitamin A and vitamin C. It’s also hardy, easy to grow and depending upon the variety, great in salads or as a side dish of its own.

Our sauteed kale is a café staple that is included with most of our dishes — and there isn’t a day that passes when someone doesn’t ask me for the here you are! And I’ll let you in on a little secret, the game-changer is simply adding a bit of water.

Serves 4


  • 2 bunches of common curly kale, ripped
  • 1/4 cabbage, sliced thin
  • 4 Tbsp garlic, chopped
  • Olive oil
  • Salt


  1. Soak your kale to remove all dirt (good farm kale needs to be washed a few times)
  2. Drain and pat dry
  3. Heat oil in pan, add the garlic and salt
  4. Brown the garlic, add all the kale and cabbage
  5. Add 1/4 cup of water and cover for a minute or two (or until desired tenderness)
  6. Lift cover and mix it all together and you’re ready to serve

Bon Appetit. YUM. 

*Also note that sauteed kale keeps well in the refrigerator, if you want to cook up a batch and enjoy it throughout the week. It pairs well with just about anything.


—Lea Haas, Owner, The Garden Cafe Woodstock


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