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Easy Garlic Sautéed Cabbage Kale Skillet

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Easy Garlic Sautéed Cabbage Kale Skillet – a quick, nutritious, and incredibly flavorful side dish featuring tender caramelized cabbage and hearty lacinato kale sautéed with garlic, butter, and red pepper flakes. Ready in under 20 minutes, this low-carb, keto-friendly vegetable dish pairs perfectly with any protein!

Ingredients

Scale
  • 4 tbsp unsalted butter or ghee
  • 2 tbsp olive oil, coconut oil, or avocado oil
  • 1/2 medium onion, diced
  • 1/2 head green cabbage, roughly chopped
  • 16 oz Lacinato (dinosaur) kale, stems removed and thinly sliced
  • 2 tbsp low-sodium vegetable broth
  • 4 garlic cloves, finely chopped
  • 1/2 tsp coarse salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp fresh chopped parsley

Instructions

  1. Heat the butter and oil in a large skillet over medium-high heat until melted and evenly combined.
  2. Add diced onion and sauté for about 3 minutes, stirring occasionally, until softened and translucent.
  3. Add chopped cabbage and cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelized.
  4. Stir in kale, garlic, salt, black pepper, and red pepper flakes. Cook for 8–10 minutes, stirring occasionally, until greens are wilted and browned.
  5. Add vegetable broth to deglaze the pan, scraping up browned bits. Cook for about 2 minutes until slightly reduced.
  6. Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot.

Notes

  • Lacinato kale (also called dinosaur or Tuscan kale) has a tender texture and mild flavor – curly kale works too but may need a bit more cooking.
  • Remove kale stems completely as they can be tough and fibrous.
  • Don’t crowd the pan – cook in batches if needed for proper caramelization.
  • Add cooked bacon, sausage, or pancetta for extra flavor and protein.
  • Serve alongside roasted chicken, grilled steak, pork chops, or over polenta.
  • Add a splash of lemon juice or apple cider vinegar at the end for brightness.
  • Leftovers can be refrigerated for up to 5 days and reheated in a skillet.
  • For a vegan version, use coconut oil or avocado oil instead of butter/ghee.
  • This dish is naturally low-carb, keto-friendly, whole30 compliant, and paleo-friendly.

Find it online: https://cookyaura.com/easy-garlic-sauteed-cabbage-kale-skillet/