10-Minute Steamed Kale with Sweet Chili-Ginger Sauce

The thought of steamed kale may not make your mouth water, but the salty-sweet chili-ginger sauce that goes with it is another story. This sauce is the secret to a great steamed kale recipe–and it only takes a few minutes.

 

Kid-Approved Steamed Kale Recipe

Honestly, the sweet chili-ginger sauce is what got me hooked on steamed kale in the first place. I’ve even convinced several picky eaters—yes, kids included—to join the kale fan club.

 

A Healthier Twist: From Store-Bought to Homemade

I originally created this recipe after falling in love with the flavor of a store-bought steamed kale dish from a local health food store. However, like many commercially cooked meals, the ingredients weren’t very healthy.

Inspired by their flavor combinations, I recreated the sauce at home. By using non-inflammatory oil and a gluten-free soy sauce alternative I was able to make it healthier without sacrificing flavor. The result is simple and delicious side dish with a sauce that pairs perfectly with steamed kale–and so much more.

 

Steamed Kale: The Easiest Weeknight Side Dish

Not only is this steamed kale recipe packed with immune-boosting and gut supporting nutrients, but it’s also incredibly versatile. Here are some of the benefits:

• Steaming kale takes just a few minutes, making this a go-to side for busy weeknights or meal prepping.
• It’s inexpensive. Once you have all the seasonings stocked in your pantry you only need 1-2 bunches of organic kale anytime you want to make it.
• The sweet chili-ginger sauce can be made ahead or in large batches and stored in the refrigerator. Just let it sit out while you prep dinner to bring it to room temperature.
• Steamed kale with sweet chili-ginger sauce compliments a variety of dishes. Try it with poultry, salmon, or ground bison, with a side of brown rice, millet or potatoes and roasted veggies.

 

Steamed Kale with Sweet Chili-Ginger Sauce Ingredients

• Organic Curly Kale – Steamed kale cooks down, so 1-2 large bunches is best. Increase for a larger crowd. Kale is a nutritional powerhouse, but it’s often on the EWG’s Dirty Dozen list, so look for organic if available. Dino kale works too, but the bunches are typically smaller, and the texture isn’t as pleasing.

 

For the Sweet Chili-Ginger Sauce

• Bragg Liquid Aminos – Liquid aminos are my go-to soy sauce alternative. They’re gluten-free, lower in sodium and contain essential amino acids making them a healthier choice. Unlike soy sauce, liquid aminos aren’t fermented, so they are often easier to digest for people with digestive issues.
• Extra Virgin Olive Oil – A high-quality olive oil is ideal with steamed kale. In addition to helping the sweet chili-ginger sauce coat the leaves, the fat helps the body absorb fat-soluble nutrients such as vitamin K (which is plentiful in kale).
• Fresh Grated Ginger – To save time I use grated ginger from a jar. If you’d rather grate your own, be my guest.
• Mild Chili Powder – This is one of my favorite Savory Spice blends of all time! With minimal heat, it’s great for kids and those who are sensitive (like me). They describe it as “bittersweet, garlicky, earthy and sweet-herbed.” If you don’t want to order it online, you can try making your own by combining Chile powder, garlic, cumin, paprika and oregano.
• Granulated Garlic – 1/8 teaspoon of granulated garlic enhances the savory flavor of the sauce without making it too strong. We love the rich flavor of the Roasted Granulated Garlic from Savory Spice, but use what you have.
• Raw Honey or Pure Liquid Monk Fruit Drops – I prefer no added sugar whenever possible, so I use monk fruit drops in this sauce (10 drops is enough to give it a touch of sweetness without tasting sugary). If raw honey is better for you, start with a teaspoon and increase to taste.
• Pumpkin or Hemp Seeds – Sprouted pumpkin seeds or pepitas make a lovely garnish and add a pleasing crunch to the steamed kale. Hemp seeds are another great option. Leave them out if you’re not a fan.

 

How to Steam Kale

This recipe is so easy you could make it in your sleep (but please don’t try 😉 ).

 

Prep the Kale

Start by tearing the leaves from the woody stems. Discard the stems. Rip the leaves into smaller pieces and wash thoroughly. I recommend soaking them in a salad spinner if you have one.

 

Steam the Kale

Bring 1-2 inches of water to a boil in a large pot with a steamer basket. Add the kale, cover and steam the kale until the leaves turn bright green and have just wilted (about 3-5 minutes). Be careful not to overcook, as steamed kale becomes mushy quickly.

 

Make the Sweet Chili-Ginger Sauce

This sauce is excellent on a variety of meats and veggies, so feel free to double or triple the recipe for meal prep.

 

Combine the Ingredients

While the kale is steaming, whisk the aminos, olive oil, mild chili powder, garlic and sweetener of choice in a small bowl until emulsified. For best results, allow the sauce to sit at room temperature.

 

Warm the Sauce (optional)

If you prefer a warm sauce, you can gently heat it in a warming drawer or place it in a low-temp oven (170º F) for a few minutes. This step isn’t necessary, but it keeps the steamed kale from cooling as quickly and enhances the flavors.

 

Combine and Serve

Dress the Kale

Drain the water from the pot and transfer the steamed kale to the hot pot. Drizzle the sweet chili-ginger sauce over the kale and gently toss with kitchen tongs until the leaves are evenly coated. Cover to keep warm until ready to serve.

 

Garnish

Sprinkle sprouted pumpkin seeds or hemp seeds on top for extra crunch. Serve immediately with your favorite protein and roasted veggies.

 

Storing Leftovers

Leftover steamed kale can be stored in an airtight glass container for up to three days. The sweet chili-ginger sauce will keep in the fridge for up to two weeks if made and separately.

If the olive oil solidifies in the fridge, leave the sauce on the counter for a few minutes, and it will return to liquid form.

Print

Tips for the Best Steamed Kale

• Make the Sauce First: Steamed kale only takes a few minutes, so I recommend making the sweet chili-ginger sauce ahead of time. This allows the refrigerated aminos and ginger to warm to room temperature, which keeps your kale warm and helps the flavors blend better. If you’re short on time, just warm the sauce briefly in the oven.
• Keep it Warm: Steamed kale cools very quickly, so if you’re serving it family style, warm your serving dish ahead of time.

 

Liquid Aminos vs. Soy Sauce

One question I often get asked is, “Why use liquid aminos instead of soy sauce?” For me, it’s all about health and flavor. Bragg liquid aminos are gluten-free, lower in sodium, and contain essential amino acids, making it a healthier alternative to traditional soy sauce. Plus, it has a slightly milder flavor, which works beautifully with steamed kale and the sweet chili-ginger sauce.

 

Healthy Side Dish

This steamed kale recipe is one of my family’s favorite ways to enjoy leafy greens, and I hope it becomes one of yours too! Whether you’re serving it as a healthy holiday side dish or topping it with your favorite protein, it’s a flavorful, nutrient-dense recipe that’s both simple and satisfying.

 

If you loved this steamed kale recipe, please leave a 5-star rating below so others can find it!