Kale has become the supper food of this generation which is awesome, because my family loves kale. So I’m always looking for new ways to cook it, and as long as I don’t tell them about all the health benefits, they eat it with pleasure and only focus on the taste. Kale is a great add in to soups as well as roasted. I will blog on Kale chips soon.
The first time that I ventured out to buy kale I was sure it was going to be tough because of its big sturdy broad leaves, but it is not. Kale needs very little time in the pan and once it has wilted it is cooked. Kale has a mild flavor with a delicate leafiness to it when it is cooked. It will shrink considerably but not like spinach.
Bunches of kale seem to be shrinking, so I often pick up two. To prepare the kale, cut out the tough stems and discard. Chop or tear leaves and rinse, you want some of the water to cling onto the leaves to help the kale steam while cooking.
This is a quick and easy side dish that cooks up in about 5 minutes. I served it with simple roast chicken.
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| Heat pan over med. heat and saute garlic in the olive oil. |
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| Add onions and cook for about 1 minute to soften but not brown. |
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| Add tomatoes |
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| Add kale on top of tomatoes and cover. |
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| Kale will be cooked in 3 - 4 minutes. Remove from stove and season with vinegar, salt & pepper. |
Sauteed Kale
1 bunch kale, tough stems removed, coarsely chopped
2 Tbsp. olive oil
1 small onion, sliced thin
2 cloves garlic, sliced thin
1 large tomato, diced
¼ tsp. kosher salt
1/8 tsp. black pepper
1 Tbsp. red wine vinegar
Heat olive oil in a sauté pan over med heat and cook garlic until fragrant. Add onions and cook for about 1 minute. Add tomato and kale; mix to stir. Cover and let cook for 3 – 4 minutes or until tender. Remove from heat and season with salt & pepper and drizzle with vinegar.
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