Sautéed Kale
Updated Dec. 16, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup extra-virgin olive oil
- 3cloves garlic, peeled and sliced
- 1large bunch kale, stemmed, with leaves coarsely chopped
- ½cup vegetable stock, white wine or water
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2tablespoons red-wine vinegar
Nutritional analysis per serving (4 servings)
146 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
- Step 2
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Private Notes
Comments
Orange juice is even better than red wine vinegar. It is great with the garlic. First had it made thus way at a Cuban restaurant and have been doing it ever since.
Oh boy, I took this basic healthy recipe and corrupted it! Happily. Fried 3-4 strips of chopped bacon, drained off most of the fat, did the rest just the same but during the final cooking added some diced leftover cooked fingerling potatoes, then some soon-to-be-unusable chopped cherry tomatoes, then the bacon and oh my yum.
Saute onions in olive oil on low heat; when golden add garlic. Cook 30 sec-1 min. Add kale to pan with only the water from washing it. Cover and cook until soft and wilted but still green. Remove cover. Add a tablespoon of vinegar of lemon juice (or lemon slices). Season with salt and pepper. Also good with allspice.
Atter you said cover and cook, you should also have said to turn the heat down to low. Just an observation.
Cooked garlic and 4 sizable shallots (needed to be used) in 2 tbl olive oil, 1/4 tbl garlic oil and 1/4 tbl chili oil. Added kale bag from Trader Joe’s (so easy) and tossed in oil until fully coated. Did not have my frozen broth thawed so used water. After steaming and tossing, added salt & pepper. Delicious and nothing else needed!
I definitely overcooked these and they tasted swampy and kind of gross. But I've made this recipe before and didn't overcook and it was fantastic. So when Sam says to take the kale out when it's still green, do it!