When it comes to cooking kale, there are many methods you can use to enhance and enjoy its flavor. There are tons of great recipes with kale; you can make pesto out of it and add it to pasta, it can be creamed and served as a side dish, or you can make a delicious salad out of it. It’s a very versatile leafy green because of its unique flavor and texture. Of course, we also have to talk about the health benefits of kale – it’s filled with vitamins and minerals, such as vitamin C, that can help keep your immune system strong.
Figuring out how to cook kale is part of the fun of this delicious and healthy green, and while adding it to other dishes is a good way to accent your food, you might sometimes want to use it as the main ingredient. That brings us to my favorite sauteed kale recipe! This delicious recipe helps accent the natural flavors of kale while adding in just a couple more to help reduce some of kale’s natural bitterness.
By adding vegetable stock and garlic to our kale, we can make a nice, warm dish that’s filled with green flavors while still being very healthy. Sauteed kale makes for a great side dish with proteins like chicken or pork, as its light, green flavor helps to balance out the other flavors. It’s also great for snacking on by itself!
The Best Recipe for Sauteed Kale
This dish only requires a few ingredients that you might already have in your kitchen. If not, you can find them easily at your nearest market or country store. If you’d like a bit more acid in your sauteed kale, consider adding lemon as a garnish – its sour flavor helps contrast kale’s bitterness and really turns this dish into a complex masterpiece. You’ll want to serve this at your next family dinner or holiday get-together; this simple-yet-impressive dish will have everyone wanting more.
- 1 pound kale, with stems removed
- 1/2 cup vegetable stock
- 2 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- salt & pepper to taste
- lemon for garnish (optional)
- Begin by preparing your ingredients. Chop the garlic into small but not tiny pieces. Remove the stems from your kale and chop the leaves. If you’re including lemon, slice them into wedges for each person.
- Heat your olive oil in a large saucepan over medium heat. Add the garlic and cook until aromatic, about one minute.
- Add the vegetable stock and kale and stir until combined. Raise the heat to high; cover and cook for five minutes.
- After five minutes have passed, uncover and stir until all liquid has evaporated.
- Remove your kale from the pan and allow it to cool lightly. Season it with salt, pepper and vinegar and toss to combine.
- Serve warm – with the lemon wedges, if you like – and enjoy!