Sauteed Kale

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.

Adapted from recipe.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from recipe.com

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)

Directions

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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