Sautéed Kale

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Sautéed Kale

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Rating

Ingredients

  • 1/4cup extra-virgin olive oil
  • 3cloves garlic, peeled and sliced
  • 1large bunch kale, stemmed, with leaves coarsely chopped
  • 1/2cup vegetable stock, white wine or water
  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  • 2tablespoons red-wine vinegar
Set base servings to enable scaling:

Directions

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oiland stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quitegreen. 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.

Nutrition

Info
Trans Fat: 0 gramsFat: 14 gramsCalories: 146Saturated Fat: 2 gramsUnsaturated Fat: 12 gramsSodium: 266 milligramsSugar: 1 gramFiber: 3 gramsCarbohydrate: 4 gramsProtein: 2 grams

Source: https://cooking.nytimes.com/recipes/12874-sauteed-kale