Make this quick, easy, and super-nutritious vegetable side dish when you’re short on time or just want to add a hefty boost of nutrition to your plate. You only need 4 ingredients to make this sauteed kale and spinach recipe – who knew something so simple could be so tasty?

shallow bowl of sauteed kale and spinach with two serving spoons resting on the side

Sautéed spinach gets a bad rap, but it can actually be quite delicious – if you make it right. In this recipe, I’ve combined spinach and kale (why eat only one super-nutritious food when you can eat two?) with extra-virgin olive oil, fresh garlic, and salt. Please please please, don’t be shy with the salt!

We cook it on the stove in a pan until wilted but still a vibrant, bright green. The result? Sauteed spinach and kale infused with garlicky flavour that adds a healthy dose of fibre, vitamin K, vitamin C, folate, and iron to your plate. My Registered Dietitian heart is singing!

plate of sauteed kale and spinach with two serving spoons resting on it

Reasons to Love it:

Besides being a nutritious side dish, this recipe for sauteed kale and spinach is:

  • Quick to make, requiring only 10 minutes
  • Made with 4 ingredients and a few simple steps
  • A delicious way to eat your dark leafy greens!
  • Also a way to use up baby spinach and kale that’s about to go bad
ingredients for sauteed kale and spinach on a white marble surface

How to Make It:

two hands cutting kale on a wooden cutting board
Start by removing kale stems and chopping it to match the size of baby spinach leaves.
hand sauteeing minced garlic in a pan with olive oil
In a frying pan, saute the garlic in olive oil over medium heat.
Hand holding a spatula sauteeing kale leaves in a frying pan
Add the chopped kale leaves first, as these take longer to cook down than the baby spinach.
Spinach added to a pan of sauteeing kale and garlic
After a few minutes, add the spinach leaves and salt to the sautéing kale and garlic.
Sauteed kale and spinach in a frying pan
Continue to saute the kale and spinach leaves for 2-3 more minutes, then serve.

What to Serve it With:

There are so many ways to serve the spinach and kale you’ve sauteed. Try it:

  • With eggs! I love adding the sauteed spinach and kale with my scrambled or fried eggs in the morning.
  • On toast. Mmm.. a nice toasted sourdough smeared with butter and topped with these sauteed greens? Delicious.
  • Your favourite protein for dinner like juicy baked chicken, haddock, or meatballs.

Note: Once cooked, the kale and spinach is best served immediately.

close up image of sauteed kale and spinach with garlic in a bowl

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!

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shallow bowl of sauteed kale and spinach with two serving spoons resting on the side

10-Minute Garlicky Sauteed Kale and Spinach

Servings: 2 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Make this quick, easy, and super-nutritious vegetable side dish when you're short on time or just want to add a hefty boost of nutrition to your plate. You only need 4 ingredients to make this sauteed kale and spinach recipe – who knew something so simple could be so tasty?
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Ingredients

  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 cups baby spinach, packed
  • 4 cups kale, stems removed and roughly chopped to similar size as baby spinach, packed
  • 1/4 tsp salt, or more to taste

Instructions 

  • Warm olive oil in a frying pan over medium heat. Add minced garlic and saute for 2-3 minutes until fragrant.
    hand sauteeing minced garlic in a pan with olive oil
  • Add the kale leaves and saute for approximately 4-5 minutes stirring frequently. It will begin to cook down and reduce in volume. If the kale appears dry, add more olive oil 1 tsp at a time as needed.
    Hand holding a spatula sauteeing kale leaves in a frying pan
  • Add the baby spinach leaves and season with salt, cooking for another 2-3 minutes stirring frequently until cooked down but still vibrant in colour.
    Spinach added to a pan of sauteeing kale and garlic
  • Taste, and season with more salt if needed. Serve immediately.
    Sauteed kale and spinach in a frying pan
Cuisine: Gluten-Free, Vegan, Vegetarian
Course: Side Dish
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!