Basic Sautéed Kale

This ad will not print with your recipe

Print Options

Font Size
Include:
Basic Sautéed Kale
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.
total:
25 mins
Servings:
4
Basic Sautéed Kale

Ingredients

Directions

  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.

    Advertisement

Tips

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Nutrition Facts

Serving Size:
about 1/2 cup
Per Serving:
98 calories; protein 4.9g; carbohydrates 10g; dietary fiber 4.1g; sugars 2.6g; fat 5.7g; saturated fat 0.8g; vitamin a iu 11375.3IU; vitamin c 136.2mg; folate 160mcg; calcium 171.2mg; iron 1.7mg; magnesium 53.8mg; potassium 559.4mg; sodium 189.4mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 1 fat (mono)
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/14/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement