Sauteed Kale
By GratefulSea
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.
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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