Sautéed Kale
Updated December 15, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
½ cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Nutritional analysis per serving (4 servings)
4 grams carbs; 146 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 266 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
- Step 2
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Private Notes
Comments
Orange juice is even better than red wine vinegar. It is great with the garlic. First had it made thus way at a Cuban restaurant and have been doing it ever since.
Oh boy, I took this basic healthy recipe and corrupted it! Happily. Fried 3-4 strips of chopped bacon, drained off most of the fat, did the rest just the same but during the final cooking added some diced leftover cooked fingerling potatoes, then some soon-to-be-unusable chopped cherry tomatoes, then the bacon and oh my yum.
Saute onions in olive oil on low heat; when golden add garlic. Cook 30 sec-1 min. Add kale to pan with only the water from washing it. Cover and cook until soft and wilted but still green. Remove cover. Add a tablespoon of vinegar of lemon juice (or lemon slices). Season with salt and pepper. Also good with allspice.
Great with a small onion -- no garlic -- and fresh orange juice instead of vinegar.
Can I just put in a request for recipes that *don't* contain a ridiculous amount of oil?
Start with 1 Tbsp red wine vinegar. 2 was too much in my opinion but by then it was too late. Also, massage the kale. Otherwise good.