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Skillet Braised Kale with Garlic Recipe

5 from 4 votes

This Skillet Braised Kale with Garlic recipe is going to knock your socks off and turn you into a kale lover! Follow me, Chef Jenn, as I show you all my chef tips and tricks to make this amazing easy keto kale recipe perfectly every time!

Skillet Braised Kale with Garlic in a serving dish.
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Who doesn’t love budget keto recipes that are easy, affordable, and delicious? I know I sure do, and while it’s one thing to get dinner on the table, it’s another thing entirely to get dinner ready that’s healthy, delicious AND keto-friendly!

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Making this keto kale recipe is super-easy and only takes a few ingredients.

Kale – Use fresh kale, the bundled kind from the produce section. This keto side dish recipe doesn’t need to use baby kale.

Chicken Broth – Make your own keto Bone Broth in the Instant Pot and use that, or buy a box of low-sodium chicken broth.

Garlic Powder – Save yourself a few carbs by using garlic powder versus fresh garlic. Of course, if you prefer the flavor of fresh garlic, use that.

Onion Flakes – Again, using these dehydrated onion flakes will help you save a few carbs.

That’s it! Get a big skillet (I like using my cast iron skillet but a good non-stick skillet will work too) with a lid.

Using a lid is key because you want to braise the kale (cook it low and slow) without evaporating too much of the liquid.

HOw To Prepare The Kale For This Keto Side Dish Recipe

There are lots of different kinds of kale out there, and it can come pre-washed and chopped, or whole and on the stem.

You start this keto braised kale recipe by cleaning the kale.

Even if you buy it bagged, you should still give it a wash and let it drip dry.

If buying it on the stem, wash each leaf under cold running water. Kale is hydrophobic (repels water) so the water will dry off quickly so you don’t need to spin it or worry about too much water on the leaves.

Pull the kale leaves off the stem, and give them a rough chop and pop them in the pan! It’s that easy!

Chef’s Tips for Making Skillet Braised Kale with Garlic

  • This recipe works best with curly kale and not baby kale. Baby kale is much less fibrous and doesn’t hold up well to braising. Tough, mature kale is what you want for this recipe!
  • Sub one or two cloves of minced garlic for the garlic powder for even more garlic flavor
  • Use low sodium chicken broth so you don’t end up with salty kale
  • Kale will last for a week or more if you buy it on the stem. Keep it in a plastic bag in the crisper to keep it if you’re not using it right away
  • Wash kale really well! All those curly leaves can hold onto dirt

What To Serve With This Keto Kale REcipe

This keto vegetable side dish recipe goes great with all sorts of different dishes. Try it with Bacon-Wrapped Pork Tenderloin, serve it with this Creamy Country Chicken, or with a creamy keto casserole recipe like this Philly Cheesesteak Casserole.

Freezing keto Braised Kale with Garlic

Kale, like many cooked greens, isn’t going to freeze well. It will freeze, but you will lose much of the texture when thawing it.

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Skillet Braised Kale with Garlic in a serving dish.
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5 from 4 votes

Skillet Braised Kale with Garlic

A one-pot keto side dish recipe winner! You'll fall in love with this flavor-packed keto dinner idea!
Course Side Dish
Cuisine American
Keyword garlic, kale, kale recipes, keto vegetable recipes, keto vegetables, one pot meals, skillet meal, vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 53kcal
Author Chef Jenn

Ingredients

  • 4 cups kale
  • 1 1/2 cups low sodium chicken broth
  • 1 tbsp butter
  • 1 tbsp dried onion flakes
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Wash the kale and pull the leaves off the stems. Give the leaves a rough chop.
  • Add the butter and kale to a large skillet. Heat over medium-high heat until the butter is melted. Cook the kale in the butter for 1-2 minutes.
  • Add the chicken stock, garlic, and onion flakes to the kale. Stir well. Put the lid on and turn down the heat, allowing the kale to braise in the liquid for about 10 minutes, stirring every few minutes.
  • When the kale is tender, remove the lid and simmer to evaporate most of the chicken stock. You don’t want the kale to be bone dry, but not soupy either.
  • Season with salt and pepper to taste, and enjoy!

Video

Nutrition

Serving: 0.5cup | Calories: 53kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 246mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4521IU | Vitamin C: 54mg | Calcium: 72mg | Iron: 1mg | Net Carbohydrates: 5g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

By Chef Jenn

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