How long to cook kale: 3–5 min boiled, 4–6 min steamed, 4–6 min pan-fried and 15–20 min in the oven at 150°C (130°C fan). Every way to cook it is below, with the temperature and how to tell it’s done.
Strip the leaves off the tough stalks and tear or shred them. Spring greens and chard cook the same way; chard stalks need 2 minutes longer.
How to tell it’s done
Wilted and tender, still deep green.
Questions
How long to boil kale?
3–5 min in boiling salted water. Drain and squeeze out the water.
How long to steam kale?
4–6 min over simmering water.
How long to pan-fry kale?
4–6 min over a medium-high heat. Sauté in oil or butter with garlic, adding a splash of water to help it wilt.
How long to cook kale in the oven?
Crisps: 15–20 min at 150°C (130°C fan), 300°F, gas 2. Kale crisps: dry the leaves well, toss in a little oil and salt, spread out in one layer.
How long to cook kale in an air fryer?
Crisps: 4–6 min at 160°C (325°F). Kale crisps: shake every couple of minutes; they burn fast.
How long to microwave kale?
2–3 min on full power, covered. With 2 tablespoons of water.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.