Sauteed Kale

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

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.


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    This recipe is featured in:

    Fall Produce Guide