Easy Sautéed Kale with Carrots

By March 12, 2020 Gluten Free, Paleo, side dishes, Vegan

This Sautéed Kale with Carrots is one of the easiest and most nutritious vegetable dishes you can eat. The bitterness of the kale mellows as you sauté it with garlic and sweet carrots.  You’ll make everyone you know a kale lover with this dish.

Recently most of the supermarkets and health food stores near me started carrying baby kale.  I love it.  The leaves are tender and less bitter than the fully grown kale I’ve been eating for years.  But even more fabulous, it is already washed and ready to go.  All you have to do is put it into the pan.  What could be easier?

There are only 3 ingredients in this recipe; kale, carrots and garlic. I love that!  Yes there is olive oil, salt and red pepper flakes but those are kitchen staples. Start by sautéing the carrots in olive oil or avocado oil.

The sweetness of the carrots balances out the bitterness of the kale.

Add garlic to the carrots. Garlic is a strong aromatic that adds depth to the kale as it cooks in the hot oil releasing their fat-soluble flavors.

Then add the kale. Sautéing it in olive oil brings up the rich earthy flavor of the kale and keeps in all the the great nutrition. Read all the details regarding kale nutrition here.

Depending on the size of your pan, you may have to add the kale in 2 batches. Just make sure to keep the leaves moving for even cooking. Cook for 2-4 minutes.

Any type of kale can be used if you can’t find the baby kale.  If you use curly kale or lacinto kale, wash the kale, strip away the stems and coarsely chop the leaves.  Discard the stems or use in soup. This is an extra step you don’t need with the baby kale.

The final step is to add a splash of aged balsamic vinegar.  This slightly acidic vinegar complements the sweet carrots and bitter kale. Once you season it with salt you have 4 of the 5 tastes that make your food super satisfying; sweet, salty, sour and bitter.

I have to say I eat twice as much kale now that I can buy baby kale, it’s so easy.

Since I try to eat 2 vegetable dishes at dinner each day, this is one of my favorites.

I’ve brought Sautéed Kale with Carrots to parties and people love it.  They have changed their mind about eating kale. Instead of it being bitter and tough it’s sweet and tender.

I hope you incorporate this quick, easy, tender and satisfying kale dish into your weekly dinner rotation.  Your body will thank you.

Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods.”  — Joel Fuhrman

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Easy Sautéed Kale with Carrots

  • Author: Ingrid DeHart
  • Total Time: 1 minute
  • Yield: 2 servings 1x


This is one of the easiest and most nutritious vegetable dishes you can eat. The bitterness of the kale mellows as you saute it with garlic and sweet carrots.


  • 1 tablespoon olive oil or avocado oil
  • 2 carrots, cut into half moons, about 1 cup
  • Celtic sea salt to taste
  • 2 cloves garlic, thinly sliced
  • 15 ounce container baby kale
  • 1 teaspoon aged balsamic vinegar or lemon juice (optional)


  1. Heat a large sauté pan on medium low heat. Add oil.
  2. Once the oil is hot, add carrots. Sprinkle with Celtic sea salt.
  3. Sauté on medium-low for 3-4 minutes, stirring occasionally until the carrots begin get a little brown and slightly tender.
  4. Add garlic, sauté 1 minute until fragrant.
  5. Add kale and sprinkle with salt.
  6. Turn heat up to medium, sauté stirring frequently about 2-4 minutes or until the kale is tender. The amount of time will depend on how tender the kale leaves are. Taste to see if it is done to your liking. If the pan gets dry before your kale is tender add a splash of water.
  7. Sprinkle with balsamic vinegar or lemon. Serve warm or at room temperature.
  • Prep Time: 3 minutes
  • Cook Time: 5 miutes
  • Category: Vegetable, side dish
  • Cuisine: Vegan, Paleo

Keywords: kale

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