This sautéed kale and green beans recipe is proof that simple ingredients can deliver serious flavour. Lightly garlic-scented, perfectly tender and finished with a squeeze of lemon, it's a quick, vibrant side dish that works with everything from roast dinners, pan fried or grilled meat or fish to weeknight pasta.
You'll love this recipe as it's ready in just under 15 minutes, it's naturally vegan, healthy and fibre-rich, and a great way to use seasonal greens.
Tips
- Get ahead - the beans can be blanched earlier in the day. Cool and then keep in the fridge until needed at step 2.
- Optional variations:
- Add heat - add some chilli flakes, chopped or sliced fresh red chilli or drizzle with some harissa.
- Add richness - garnish with grated parmesan, crumbled feta or toasted pine nuts.
- Add savoury depth - stir through crispy pancetta or smoked bacon lardons.
- Mediterranean version - garnish with lemon zest, olive oil and toasted almonds.
- Asian-inspired - stir through sesame oil, light soy sauce and garnish with toasted sesame seeds.
- This sautéed kale and green beans recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Blanching helps keep them tender and vibrant, but you can sauté directly if cooking slightly longer.
Massage briefly with oil or cook gently with garlic and lemon to balance flavour.
Yes - but it's best served fresh. Reheat gently to avoid overcooking.
Yes - kale is high in fibre, vitamins and antioxidants.
It's not ideal as texture may soften, but it can be frozen if necessary.
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How to make this Sautéed Kale and Green Beans
Ingredients
- 200g green beans, ends trimmed
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 200g bag sliced curly kale, hard stalks removed
- 3 cloves garlic, very finely chopped
- 0.25 tsp salt
- freshly ground black pepper
- 0.25 lemon, juice only
Instructions
- Add the trimmed beans to a saucepan of boiling water. Season with the tsp of salt and cook for 2 minutes. Drain and rinse under cold water, then set aside.
- In a large skillet or frying pan, heat the oil over a medium heat. Add the kale, garlic, salt and season well with freshly ground black pepper. Toss or stir with tongs for 2 minutes, then add the blanched green beans. Continue stirring for another 2 minutes until the kale has wilted down.
- Turn off the heat and squeeze over the lemon juice. Stir, then check the seasoning, adding more if needed. Transfer to a serving dish and enjoy!
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Sautéed Kale and Green Beans
Ingredients
- 200 g (7.1 oz) green beans ends trimmed
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 200 g (7.1 oz) bag sliced curly kale hard stalks removed
- 3 cloves garlic very finely chopped
- 0.25 tsp salt
- freshly ground black pepper
- 0.25 lemon juice only
Instructions
- Add the trimmed beans to a saucepan of boiling water. Season with the tsp of salt and cook for 2 minutes. Drain and rinse under cold water, then set aside.
- In a large skillet or frying pan, heat the oil over a medium heat. Add the kale, garlic, salt and season well with freshly ground black pepper. Toss or stir with tongs for 2 minutes, then add the blanched green beans. Continue stirring for another 2 minutes until the kale has wilted down.
- Turn off the heat and squeeze over the lemon juice. Stir, then check the seasoning, adding more if needed. Transfer to a serving dish and enjoy!
Notes
- Get ahead - the beans can be blanched earlier in the day. Cool and then keep in the fridge until needed at step 2.
- Optional variations:
- Add heat - add some chilli flakes, chopped or sliced fresh red chilli or drizzle with some harissa.
- Add richness - garnish with grated parmesan, crumbled feta or toasted pine nuts.
- Add savoury depth - stir through crispy pancetta or smoked bacon lardons.
- Mediterranean version - garnish with lemon zest, olive oil and toasted almonds.
- Asian-inspired - stir through sesame oil, light soy sauce and garnish with toasted sesame seeds.
- This sautéed kale and green beans recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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