Kale gets written off by a lot of people before they have even tried it cooked properly. Keto skillet braised kale with garlic is my case for giving it another chance, made with just a handful of ingredients you probably already have.
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This is a genuinely easy weeknight side, mostly hands-off once the lid goes on the pan. Buy the bundled, mature kale from the produce section, not the baby kale, it holds up to braising in a way baby kale simply cannot.
Kale is naturally hydrophobic, so it dries fast after washing. No need to spin it dry or worry about excess water going into the pan.
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Chef Jenn’s Take on Skillet Braised Kale with Garlic
Baby kale is the wrong choice for this recipe. It is far more tender than mature curly kale and turns to mush under the same braising time that leaves mature kale perfectly tender. Buy the bundled kind from the produce section instead.
The lid matters more than people expect too. Braising means cooking low and slow in a small amount of liquid, and the lid traps steam so the kale actually braises instead of simmering dry. Once tender, remove the lid and simmer uncovered to evaporate most of the remaining liquid, aiming for something neither bone dry nor soupy.
Garlic powder and onion flakes are used here instead of fresh, mainly to keep the carb count low. If you prefer fresh garlic, one or two minced cloves work fine in its place.
Kale on the stem keeps well for a week or more in the crisper. One reader took this further by adding caramelized onion and roasted Brussels sprouts to the same skillet, topping the plate with sunflower seed kernels for crunch, a good example of how easily this scales into something bigger.
What You’ll Love About Skillet Braised Kale with Garlic
- Kale keeps well on the stem, so it’s a reliable green to always have on hand.
- Just a handful of ingredients, most of which are already in a typical keto pantry.
- Mostly hands-off once the lid goes on, so it doesn’t demand much attention.
Ingredients
- Kale – Mature, curly, bundled kale from the produce section. Baby kale is too tender for this technique.
- Chicken broth – Low sodium, homemade or store-bought.
- Butter – Salted, for cooking the kale before the broth goes in.
- Dried onion flakes – Onion powder works as a substitute in a smaller amount.
- Garlic powder – Fresh minced garlic works too, though it adds a bit more carbs.
- Salt and pepper – To taste.
How to Make Skillet Braised Kale with Garlic
Scroll down for the full recipe card with exact measurements and printable 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 melts, and cook the kale for 1 to 2 minutes.
Add the chicken broth, garlic powder, and onion flakes. Stir well, cover with a lid, and turn the heat down, letting the kale braise for about 10 minutes, stirring every few minutes.
Once the kale is tender, remove the lid and simmer to evaporate most of the remaining liquid, aiming for something neither bone dry nor soupy.
Season with salt and pepper to taste, and serve.
Make It A Meal
This works well with Bacon-Wrapped Pork Tenderloin or a creamy keto casserole like Philly Cheesesteak Casserole. For a second vegetable side, Skillet Cabbage with Bacon and Garlic makes a nice pairing on the same table.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or the microwave. Freezing is not recommended, kale loses much of its texture after thawing, so this is best kept fresh or refrigerated.
Frequently Asked Questions
This recipe runs about 5 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
This isn’t recommended. Baby kale is much more tender and turns to mush under the same braising time that leaves mature kale perfectly tender.
Braising means cooking low and slow in a small amount of liquid, and the lid traps steam so the kale actually braises instead of simmering dry.
Yes, one reader added caramelized onion and roasted brussels sprouts to the same skillet, topping the finished plate with sunflower seed kernels for crunch.
Add Preferred SourceSkillet Braised Kale with Garlic
Ingredients
- 4 cups kale
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon 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
Notes
Recipe Card Tips
- Use mature curly kale, not baby kale. Baby kale turns to mush under this braising time.
- Keep the lid on while braising. It traps the steam that actually cooks the kale low and slow.
- Remove the lid at the end to reduce the liquid. Aim for something neither bone dry nor soupy.
Nutrition
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.
Such a good recipe to have on hand!
This sounds like a perfect side dish for my family. I truly appreciate all your tips too.
Yum! I really liked this. It brought the flavor of the Kale out so well.
What a wonderful side dish! I am pretty sure my family will love it. Cannot wait to try…
The kale is perfect on its own. I used your method and added some caramelized onion and oven roasted brussel sprouts to the skillet and topped with sunflower seed kernels on my plate for a little added oomph. Thanks for sharing!
Sounds delish! ~Jenn