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I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
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.
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 HempSeeds – 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.
The secret to delicious, steamed kale is a homemade sweet chili-ginger sauce that will convert even the pickiest eaters to the kale fan club. Simple, and inexpensive, this healthy side dish only takes 10 minutes–great for easy weeknight dinners or last-minute holiday meal prep.
Ingredients
Scale
1–2 large bunches organic curly kale
For the Sauce:
3 tablespoonsBragg Liquid Aminos
2 tablespoonsextra virgin olive oil
1 1/2 teaspoonsfresh grated ginger
1 teaspoonmild chili powder
1/8 teaspoongranulated garlic
Raw honey to taste or Pure Liquid Monk Fruit Drops to taste (about 10 drops)
Garnish with pumpkin or hemp seeds (optional)
Instructions
Steam the Kale: Tear the leaves from the stems and discard the stems. Rip the leaves into pieces and wash thoroughly using a salad spinner if you have one. Bring 1-2 inches of water to a boil in a large pot with a steamer basket. Add the kale, cover and steam until bright green and just wilted (about 3-5 minutes). Don’t overcook or the kale will get mushy.
Make the Sauce: Combine all the sauce ingredients in a small bowl and whisk until emulsified. Let sit on the counter to bring to room temperature or put it in a warming drawer or oven at 170º to warm.
Combine and Serve: 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. Garnish with pumpkin or hemp seeds if desired and cover to keep warm until ready to serve.
Storing Leftovers: Keep leftovers in an air-tight glass container for up to 3 days.
Notes
See full list of tips in the post below.
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.
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