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Published September 27, 2014 | Last Updated January 7, 2023 By Barbara Bianchi 17 Comments

See What’s Growing In Our Garden And Sautéed Kale Recipe

Jump to Recipe - Print Recipe

Come and see pictures of our organic vegetable garden and try my delightful garden kale recipe prepared with homemade gluten-free chicken broth.

garden kale recipe

As fall arrives this week, our organic vegetable garden’s summer season is winding down.

We enjoyed homegrown vegetables all summer long (more about our garden here). Picking fresh vegetables from the garden is as fresh as it gets.

If you don’t have a well stocked nursery near you, High Mowing Organic Seeds (affiliate link) ships 100% certified organic seed straight to your door. How easy is that!

They have a wide range of seed starting supplies for organic growers including trays, flats, compostable pots and potting soil.

Here are some pictures from the summer that I incidentally never got around to posting. Please enjoy.

See What's Growing In Our Garden (Kale Recipe)

The perennial strawberries grew back from last year; the plants were so voracious that the runners started to take root in the neighboring cucumber bed.

While the fruit was juicy and a bit larger than last year, there were not an abundance of them. So we may replace that bed with something else next year, perhaps some favorite herbs or more kale.

See What's Growing In Our Garden (Kale Recipe)

Indeed, we’ve had a positively bumper crop of kale. It’s absolutely sweet and earthy and incredibly nutritious. You can blend kale in smoothies, mix in salads, cook briefly in a skillet with garlic and oil or sauté following my flavorful recipe below.

See What's Growing In Our Garden (Kale Recipe)

Meanwhile, the green bell peppers and hot chili peppers are still going, Although this may not last too much longer, I’ve been savoring zesty hot peppers in my salads ever since I read that they help to speed up the metabolism and burn calories.

Alas, we’ve already finished harvesting our zucchini crop and turned that section of the garden over. I meant to plant some fall vegetables like Brussels sprouts, but it is too late now. The bountiful cucumber crop has finished too.

The closing scene is still bordered with strikingly colorful marigolds (whose strong scent repels unwanted pests), there are yummy peppers and lush Red Russian kale.

See What's Growing In Our Garden (Kale Recipe)

Garden kale recipe

Here’s a quick recipe for you to try starring all-popular kale.

Garden Kale recipe

Just a half cup of my homemade chicken broth adds a delightful flavor to this easy sauté. I hope you enjoy it.

sautéed garden kale recipe

Love kale? Try these recipes

Marinated Grilled Chicken With Sauteed Kale and Spinach This chicken turns out extra-juicy and ultra-flavorful. Best of all, it’s incredibly quick and easy to make. Serve with  a mixture of sauteed kale & spinach for the win.

Sautéed kale tossed with bacon For a pop of flavor, you’ll add a splash of  balsamic vinegar and crispy bacon bits. Mmm.

Turkey tenderloin stuffed with kale and goat cheese The blend of nutritious kale, creamy goat cheese and turkey go so well together that every bite is a delightful experience.

Print Pin
5 from 1 vote

Gluten Free Sautéed Kale Recipe

Delicious kale recipe prepared with homemade gluten-free chicken broth. Yum.
Course Side Dish
Cuisine American
Keyword Sautéed Kale
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 130kcal
Author Barbara Bianchi

Ingredients

  • 10 ounces kale coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • ½ cup homemade gluten free chicken broth
  • salt to taste

Instructions

  • Heat olive oil in a dutch oven over a medium high heat.
  • Add garlic and cook until soft but not brown.
  • Add broth and kale. Toss, cover and cook for 5 minutes.
  • Then remove cover and simmer, about 5 more minutes. Season with salt as desired.

Notes

If you don't have homemade chicken broth, you can certainly go with gluten free store-bought broth.
Leftovers will keep in an airtight container in the refrigerator for 3-5 days.

Nutrition

Calories: 130kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-Embed--Sauteed Kale

 

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Dairy free, Egg free, Gardening, Gluten Free Living, LOW CARB, Nut free, Paleo, Recipe, Vegetables & Salads, Vegetarian, WHOLE 30 Recipes

Reader Interactions

Comments

  1. Alexandria Gunn says

    September 27, 2014 at 3:21 am

    You know something…kale is one vegetable that I don’t think I’ve ever tried. I’ve seen it in the supermarkets lately and considered getting it.

    Reply
    • Barbara says

      October 1, 2014 at 12:16 am

      Kale has been gaining in popularity. Try it and let me know what you think.

      Reply
  2. Bonnie Gean says

    October 1, 2014 at 11:07 am

    I love Kale, but I don’t generally eat it just so. I like it in my smoothies. Got any Kale smoothie recipes? 🙂

    Reply
    • Barbara says

      October 1, 2014 at 12:08 pm

      Yes, Here are a few of my favorites:
      with cucumber https://www.glutenfreehomestead.com/2013/07/cucumber-smoothie/,
      in this spicy, joint soothing drink https://www.glutenfreehomestead.com/2013/07/joint-soothing-smoothie/
      the boost https://www.glutenfreehomestead.com/2013/06/afternoon-boost-smoothie/
      and the basic green smoothie https://wp.me/p3vd95-aY

      Sometimes I specified Lacinto kale in the recipes, but there are many different kinds. There is curly kale and I grew Red Russian kale in my garden. They’re all good.

      Let me know how you like the recipes.

      To your health,
      Barbara

      Reply
  3. Reema D'souza says

    October 1, 2014 at 11:19 am

    A lovely garden you have there. I have never tried Kale. But after reading your post I want to try it. Dropping by from UBC.

    Reply
    • Barbara says

      October 1, 2014 at 12:12 pm

      Thank you, Reema! You’re very kind.

      Reply
  4. Jessica says

    October 1, 2014 at 1:01 pm

    This recipe may encourage me to give Kale another try!

    Reply
    • Barbara says

      October 1, 2014 at 4:51 pm

      Excellent! This is the recipe I always share with folks who tried kale and thought it just wasn’t for them.
      The chicken broth enhances the flavor and you may even want to add 1-2 tablespoons of red wine vinegar depending on your personal taste. Then sprinkle with salt.
      I do hope you like it.

      Reply
  5. Brandy says

    October 1, 2014 at 2:12 pm

    Mmmmm…Love kale. Thank you for posting this great recipe!

    Reply
    • Barbara says

      October 1, 2014 at 4:52 pm

      You’re welcome!

      Reply
  6. Wendy Simard says

    October 1, 2014 at 8:35 pm

    I love this post, because I’m currently without space to garden and this made me feel close to yours!! Did you know that today is National Kale Day? How appropriate!!

    Reply
    • Barbara says

      October 4, 2014 at 12:03 am

      Well that’s a coincidence. The first Wednesday in October is National Kale Day!

      Reply
  7. Tamera Berning says

    October 1, 2014 at 8:38 pm

    My daughter has recently begun a Gluten-Free and Dairy-Free diet. But she & I fell in love with Kale several years ago. I’m glad this is one familiar snack that she can still enjoy. 🙂

    Reply
    • Barbara says

      October 4, 2014 at 12:07 am

      Thinking about the foods that she can still eat is the key to not being overwhelmed by the change.

      Reply
  8. Chef William Chaney says

    October 1, 2014 at 10:47 pm

    I do enjoy kale and also make kale chips from time to time. Fried kale is not to often, mostly I like it in smoothies with fresh beet gteens .

    Reply
    • Barbara says

      October 4, 2014 at 12:11 am

      Kale chips are tasty!

      Reply

Trackbacks

  1. Gluten Free Escarole and Bean Soup says:
    January 24, 2015 at 3:07 am

    […] grown fruits and vegetables in the middle of suburbia. In the summertime, John and I tend our small organic vegetable garden in the backyard where we reap an abundant harvest of zucchini, kale, and peppers. But in the […]

    Reply

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