Monday, March 9, 2015

Sauteed Kale

Yum

Warm kale sauteed until tender and flavored with onions, garlic, and balsamic vinegar.

Sauteed Kale:  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]
Kale is a thick and hardy green that is related to cabbage, cauliflower, broccoli, and collard greens.  When I bring my kale home I prepare it by first removing the leafy part from the thick stem.  You can use a knife, but I just tear it by hand off the stem them into bite sized pieces.  I rinse it and dry it in a salad spinner then store it in a gallon sized zipper bags (it's usually enough to fill 1 1/2 bags) with a napkin to absorb extra moisture.  Once it's washed I have kale that's ready to use when and how I want.  I can toss a few hand fulls with dressing for a salad or add it to soups or stir fries.  Raw kale is great, but I love cooking it because it reduces so one serving of cooked kale gives you more than you could possibly eat of it raw as a salad.  That's more fiber and nutrients per serving and it's delicious.

Sauteed Kale


Ingredients:

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)

Sauteed Kale:  Warm kale sauteed until tender and flavored with onions, garlic, and balsamic vinegar.

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.

Enjoy.

Sauteed Kale:  Warm kale sauteed until tender and flavored with onions, garlic, and balsamic vinegar.



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7 comments:

  1. Man, everytime I pull up your blog and see your recipes, I swear we could be soul sisters. This is one of our favorite ways to eat kale warm. I use different flavored vinegars too on it. I eat kale weekly, so good!

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  2. Hey Michelle, I'm honored to be your soul sister :). Kale is awesome. It tastes great, it's versatile, and super nutritious.

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  3. Jen St Germain LeemanMarch 11, 2015 at 4:39 AM

    I like kale in soups but I've found it bitter when simply sauteed with garlic. I bet the addition of the balsamic and shallot does a lot for the flavor. I'm definitely trying this!

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  4. I love kale in soups too, Jen. I don't think it's bitter when I saute it, maybe the vinegar helps. I hope you give it another try. Let me know what you think.

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  5. Kim Daniels LewisMarch 14, 2015 at 6:57 AM

    Oh my...so delicious! I always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on Monday at 7. Lou Lou Girls

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  6. Your Kale looks awesome! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!

    Miz Helen

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