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Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy--it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.

Source: EatingWell Magazine, November/December 2016




Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add one-third of the kale and stir until starting to wilt. Repeat with the remaining kale in two more batches. Stir in water. Cover and cook, stirring often, until tender, 8 to 10 minutes.

  • Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallots and cook, stirring often, until starting to brown, 2 to 3 minutes. Sprinkle with brown sugar, cayenne and the remaining 1/4 teaspoon salt; cook, stirring often, until golden brown, 2 to 4 minutes more. Remove from heat and carefully stir in vinegar. Pour the dressing over the kale and toss to coat.

Nutrition Facts

2/3 cup each
127 calories; protein 3.6g; carbohydrates 14.1g; dietary fiber 3.1g; sugars 3.5g; fat 7.3g; saturated fat 1g; vitamin a iu 16879.7IU; vitamin c 95.5mg; folate 14.7mcg; calcium 146.4mg; iron 1.7mg; magnesium 15.9mg; potassium 217mg; sodium 146.4mg; thiamin 0.1mg; added sugar 1g.

2 1/2 vegetable, 1 1/2 fat