Sautéed Kale with Golden Garlic and Dates Recipe | Vegetarian Times Skip to main content

Sautéed Kale with Golden Garlic and Dates

Once you've tried this tasty dish, you'll find yourself making it again and again.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
⅓ cup thinly sliced cloves garlic
Ingredient Line: 
3 bunches kale, tough ribs removed, chopped (1 ¾ lb.)
Ingredient Line: 
⅓ cup slivered pitted dates
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2 tsp. sherry vinegar


1. Heat oil and garlic in skillet over medium heat 6 to 8 minutes, or until garlic starts to brown, stirring occasionally. Spread garlic on plate in single layer. Add a few handfuls of kale to pan, and stir until it wilts. Add remaining kale a few handfuls at a time; sauté 5 minutes, or until tender, stirring occasionally.

2. Transfer kale to colander to drain, pressing to remove excess liquid. Return kale to pan, and stir in dates and vinegar. Heat 2 to 3 minutes, or until heated through. Season with salt and pepper, if desired. Serve sprinkled with garlic.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
23 g
0 mg
36 mg
4 g
11 g
Serves 4

Comments on this Recipe

Had this for dinner last night...kid approved! I didn't have sherry vinegar so I used red wine vinegar. Yum...this is fabulous! It will stay in our has a Chinese taste to it. Love it! :)

This was yummy and the dates definitely kicked it up a notch. They made this dish company worthy. Be sure not to cook the garlic too long or it will get bitter. Didn't have sherry vinegar so I used white wine vinegar. Also skipped the step of draining the kale as it didn't seem necessary.

I am excited to try this recipe!