Sauteed Kale
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 140
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 230
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 bunch baby kale, stems removed, cut into 1/2-inch lengths
1 bunch black kale, stems removed, cut into 1/2-inch lengths
Kosher salt
1/4 cup chicken stock
1 tablespoon sherry vinegar
Directions
- Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
- Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
- Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
- Serve immediately.