Mohamed Shili This easy and nutritious sautéed kale recipe is a quick and flavorful side dish, perfect for any meal. With simple ingredients like garlic, olive oil, and a splash of red wine vinegar, it’s a versatile option that pairs well with almost anything. Enjoy the tender kale with a burst of tangy flavor!
Ingredients Needed:
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
How To Make Sauteed Kale Recipe?
- Heat the Olive Oil: Heat 45ml of olive oil in a large saucepan over medium-high heat.
- Cook the Garlic: Add the finely sliced garlic and cook until soft but not browned about 2 minutes.
- Add Stock and Kale: Raise the heat to high, then add 120ml of vegetable stock (or water) and the kale. Toss everything together to combine.
- Cover and Cook: Cover the pan and cook for 5 minutes, allowing the kale to wilt.
- Evaporate Liquid: Remove the cover and continue to cook, stirring frequently, until the liquid has evaporated.
- Season: Season with salt and pepper to taste, then stir in 30ml of red wine vinegar.
Recipe Tips:
- Use Fresh Kale: Fresh, young kale will cook more evenly and taste better than older, tougher leaves.
- Don’t Overcrowd the Pan: Make sure there’s enough space for the kale to cook evenly without steaming. Cook in batches if necessary.
- Adjust the Liquid: If the kale looks too dry while cooking, add a little more vegetable stock or water to keep it tender.
- Season Well: Taste as you cook and adjust the salt, pepper, and vinegar to make sure the flavors are balanced.
- Add a Kick: For extra flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice at the end.
How To Store & Reheat Leftovers?
- Refrigerate: Let the kale cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Reheat: Heat the kale on low in a pan, adding a bit of water or stock to prevent it from drying out, stirring until hot.
Nutrition Facts:
- Calories: 71 kcal
- Total Fat: 5.9g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 180mg
- Potassium: 400mg
- Total Carbohydrate: 5.4g
- Dietary Fiber: 1.3g
- Sugars: 0.5g
- Protein: 2.5g
Try More Bobby Flay Recipes:
Sauteed Kale
Description
This easy and nutritious sautéed kale recipe is a quick and flavorful side dish, perfect for any meal. With simple ingredients like garlic, olive oil, and a splash of red wine vinegar, it’s a versatile option that pairs well with almost anything. Enjoy the tender kale with a burst of tangy flavor!
Ingredients
Instructions
- Heat the Olive Oil: Heat 45ml of olive oil in a large saucepan over medium-high heat.
- Cook the Garlic: Add the finely sliced garlic and cook until soft but not browned about 2 minutes.
- Add Stock and Kale: Raise the heat to high, then add 120ml of vegetable stock (or water) and the kale. Toss everything together to combine.
- Cover and Cook: Cover the pan and cook for 5 minutes, allowing the kale to wilt.
- Evaporate Liquid: Remove the cover and continue to cook, stirring frequently, until the liquid has evaporated.
- Season: Season with salt and pepper to taste, then stir in 30ml of red wine vinegar.
Notes
- Use Fresh Kale: Fresh, young kale will cook more evenly and taste better than older, tougher leaves.
- Don’t Overcrowd the Pan: Make sure there’s enough space for the kale to cook evenly without steaming. Cook in batches if necessary.
- Adjust the Liquid: If the kale looks too dry while cooking, add a little more vegetable stock or water to keep it tender.
- Season Well: Taste as you cook and adjust the salt, pepper, and vinegar to make sure the flavors are balanced.
- Add a Kick: For extra flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice at the end.
Sauteed Kale