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Sauteed Broccoli & Kale with Toasted Garlic Butter

  • 45 m
  • 45 m
Lia Huber
“In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham—or on top of your favorite whole grain, such as quinoa or farro.”

Ingredients

    • 2 bunches kale (about 1½ pounds), preferably lacinato
    • 1 cup water, divided
    • 2 large heads broccoli, trimmed and cut into florets (about 12 cups)
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 tablespoons unsalted butter
    • 5 cloves garlic, thinly sliced
    • ¼ teaspoon crushed red pepper, plus more for garnish
    • ¾ teaspoon fine sea salt
    • Maldon sea salt (optional)

Directions

  • 1 Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
  • 2 Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
  • 3 Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.
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