Sauteed Kale

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This was very good and easy, too. I used chicken broth for more body and also added some shallots when sauteing the garlic. For the vinegar I used a star apple vinegar. Also added some crushed red pepper flakes - can't figure out why Bobby Flay didn't want some kick in this dish. Will be making this again.

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If you are not using young,tender Kale be sure to cut off the stems and also remove the center vein, it is as tough as the stems.
Bev Cooks

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I tried this recipe twice. The first time I followed it almost completely and kale was too dry. Today I made some changes. I used one tbs olive oil and one Smart Balance Buttery Spread light with extra Virgin olive oil. I made a 1/2 cup stock with Knorr Homestyle Concentrated stock reduced sodium and stirred a pouch of Swanson Flavor Boost 100% Concentrated Chicken stock in the kale. Any water adhering to the greens went in the pan. I cooked it on number 9 rather than high so the water would not dry out completely and kale would be a little moist. I added red wine vinegar but no salt because kale would have been too salty. Next time I will use water and only add a pouch of Swanson Flavor Boost 100% Concentrated Chicken stock. My husband said he enjoyed it. The kale tasted a lot better this time.

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SO EASY. It was my first time cooking kale and it turned out so delicious. I only used water instead of stock! SO happy I found this recipe!

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I use the organic red kale and I modified this recipe by not chopping the kale with the stems. I used only the leaves of the kale I did not use the red wine vinegar in this recipe and the kale was sweet and tender. I added a small amount of chopped jalapeno peppers instead of black peppers to give it a spicy taste. The kale was excellent.

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Easy and great. This was my first time with Kale, eating and cooking. And this was great! I used water, might be even better with stock.

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I prepared this recipe as written and found it to be absolutely delicious. The texture of the kale was very pleasing. We devoured it!

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I used chicken broth because I didn't have any vegetable broth, nor did I have vinegar, so I used a couple tablespoons of teriyaki marinade. Still it came out very well. My mother (who I was cooking for enjoyed it as well. Like someone else mentioned, definitely watch it after 5 minutes or lower the heat, because my bottom was a little scorched too, but as the other reviewer did, I added a little more broth and it turned out fine. This is a great base recipe and you can pretty much season it you wish and there's room to be creative.

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Perhaps the trick was young kale (smaller leaves but for the first time ever I was able to cook kale without it being tough or bitter.
I've used this same recipe for turnip greens and it's every bit as good.
EXCELLENT!

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This was simple, fast and tasted awesome. The flavor of the Kale shined through a back drop of garlic and mild vinegar. This is my new favorite Kale recipe.