Monday, January 27, 2014

Sautéed Kale

Kale continues to be the superstar of the health food world, and I'm continuing to try to find ways to make this vegetable more lovable.  To be frank, I often find kale to be bitter in taste and unpleasant in texture.  After numerous kale encounters, I've learned that it is absolutely vital to get as fresh as kale as possible.  Skip the already prepared kale bags sold in your grocery store, and grab the large unwashed and uncut bunches instead.  The older kale gets, the more bitter it grows.  So stick with fresh!  Sure, it takes a bit longer to prepare, but it is certainly worth it.  This recipe below is simple and savory, and when used with fresh kale, creates an actually tasty kale side dish.  I actually went back for seconds, which is almost unheard for me when it comes to greens!

Sautéed Kale
Recipe Adapted from Bobby Flay

2 Bunches of Kale, stems & leaves rinsed and chopped (~7 cups)
3 Tbsp Olive Oil
2 Cloves of Garlic, thinly sliced
1/2 Cup Vegetable Stock
2 Tbsp Red Wine Vinegar
Kosher Salt, to taste


1.  Heat a large pan over medium-high heat and swirl in the olive oil.  Add in the garlic and sauté for one minute, or until fragrant.  

2.  Pour in the vegetable broth and stir in the chopped kale.  Turn the heat to high, cover, and cook for 5 minutes.

3.  Remove the cover and continue cooking, stirring occasionally, until all the liquid has evaporated.  

4.  Take off the heat, and stir in the red wine vinegar; sprinkle with kosher salt, and serve.  

Serving Size:  1/4th of Dish
Calories:  142
Fat:  11
Carbs:  11
Protein: 4

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