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Sauteed Kale

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We add some thinly sliced red onion and some golden raisins to this, and it's a hit. Remember that kale cooks way down, just like spinach does.

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Rate this recipe 4.3/5 (9 Votes)

Ingredients

  • 1 teaspoon extra-virgin olive oil, divided
  • 1 to 1-1/2 pounds kale, ribs removed, coarsely chopped
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 5 teaspoons sherry vinegar, or red-wine vinegar
  • 1/4 teaspoon salt
  • 1/4 cup slivered almonds (optional)

Details

Preparation time 10mins
Cooking time 25mins
Adapted from recipe.com

Preparation

Step 1

When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.

Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.

Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.

If desired, add a handful of slivered almonds with the garlic and red pepper.


Tip: 1 to 1-1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.

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