Sautéed Kale
User Reviews
5
Sautéed Kale
Description
Sautéed Kale starts by briefly cooking minced garlic in olive oil to release a fragrant base. Chopped kale is added and cooked with vegetable broth to steam and soften the leaves. Simmering with a lid on helps the kale become tender while retaining some texture.
Spices including salt, black pepper, and crushed red pepper flakes are added for seasoning and gentle heat. After the broth reduces, red wine vinegar is stirred in off the heat to brighten the flavor and add subtle acidity. This combination results in kale with a balance of soft texture, savory garlic notes, a touch of heat, and tang.
This sautéed kale works well as a vegetable side for meals that benefit from leafy greens cooked with a little acidity and spice. It can complement protein dishes or be included alongside grains.
The recipe notes its nutritional information and the option to omit vinegar to reduce sugar content. It is a straightforward, versatile preparation for kale that elevates its flavor profile.
Ingredients
- 1 TBS olive oil
- 1 TBS garlic minced
- 10 ounces kale chopped
- ½ cup vegetable broth can also use water, or chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon red pepper flakes crushed
- 1 ½ TBS red wine vinegar
Notes
- Omit red wine vinegar to reduce the sugar content if desired.
- The recipe provides nutritional information per serving including calories, fat, carbohydrates, fiber, sugar, and protein.
- This sautéed kale can be served as a side vegetable with various meals.
User Reviews
Overall Rating
5
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