Dairy-Free, Gluten-Free, Italian, Side, Vegan, Vegetarian

The New Classic Side


What a simple, easy, delicious side and most importantly, a new classic. This is one of the main recipes in my arsenal that I repeatedly use; it goes with anything and everything — substitute for pasta, pairs well with fish, chicken sausage, chicken, turkey meatballs . . . The Spicy Garlic Sautéed Kale & Spinach gives you some of your daily dose of greens and adds color and flavor to any plate. Can’t deny that, right?

Ingredients (serves 4).

  • 4 large kale leaves, washed and despond (see how to easily remove stems here) *
  • 2 c loosely packed baby spinach, washed *
  • 2 t light olive oil
  • 1 t minced garlic
  • Red pepper flakes
  • Sea salt and pepper to taste

*NOTE: I add the kale and spinach in handfuls, so the exact amounts are estimates. You always use more than you think! Both cook down quite a bit.


  1. Once the spine is removed from kale (directions here), chop the kale into about 1 inch pieces.
  2. Over medium heat, add olive oil and garlic. Do not burn garlic! Continue to stir until the olive oil begins to crackle.
  3. Once sizzling, add in kale. Sauté until the oil is distributed. Continue “mixing” the kale and spinach to prevent burning.
  4. Add in baby spinach. Sauté spinach and kale mixture until spinach just begins to wilt.
  5. Add in a couple “shakes” of red pepper flakes. You can add these earlier, but the earlier they’re add, the spicier it gets. Add salt and pepper to taste.
  6. Remove from heat and serve immediately.
  7. Enjoy!



Spicy Garlic Sautéed Kale & Spinach pictured with half of one baked sweet potato and chicken sausage.

2 thoughts on “The New Classic Side”

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