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Sauteed Kale


veggieprincess
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Kale is loaded with vitamins and minerals such as calcium, iron, B6 potassium and much more. It is also very inexpensive. Here is a recipe I made that was absolutely delicious.

 

(I used balsamic instead of red wine vinegar.)

 

 

Sauteed Kale

 

1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)

2 tablespoons olive oil

1 small red onion, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

Pinch of dried hot red pepper flakes

1 tablespoon red-wine vinegar, or to taste

1/4 teaspoon salt

 

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

 

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

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