Warm kale sauteed until tender and flavored with onions, garlic, and balsamic vinegar.
Kale is a great winter green. It's thick and hardy, deep green, and very nutritious. Kale can be used many ways too. Most often I just use it in salads but when it's chilly out I want warm food. So, I made sauteed kale. It's so simple and delicious, and just a small portion is packed with nutrients.
Kale is a great winter green. It's thick and hardy, deep green, and very nutritious. [Tweet this]
1 Tbsp olive oil (sometimes I use bacon grease for more flavor)
1 shallot (or 1/4 red onion), sliced
2 cloves garlic, minced
1 bunch of kale leaves, stems removed and torn into bite sized pieces
2 tsp balsamic vinegar
red pepper flakes (optional)
Heat oil, over medium heat, in a stock pot (or large skillet). Add the shallot and saute until tender.
Add the garlic, stirring, until fragrant then immediately add all of the kale (it will fill the pan and maybe spill over but just pack it in) and cover with a lid.
Once the kale has reduced by about half add the vinegar and pepper flakes (if using) and stir. Continue stirring and cooking until the kale is cooked to your liking and most of the excess liquid has cooked off (kale looses a lot of liquid as it cooks).
Serve immediately, but it's even good cold.
Sauteed kale makes a great side for just about any meal try it with Lamb & Guinness Shepherd's Pie or Tater Tot Hot Dish.
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