Basic Sauteed Kale
Recipe from EatingWell

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.

by 15  people

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Servings: 12
Yield: 4 servings, about 1/2 cup each
Prep Time: 10 mins
Total Time: 25 mins
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  • 1   teaspoon 
    extra-virgin olive oil, divided
  • 1 - 1 1/2  pounds 
    kale, ribs removed, coarsely chopped (see Tip)
  • 1/2  cup 
  • 2   
    cloves garlic, minced
  • 1/4  teaspoon 
    crushed red pepper
  • 5   teaspoons 
    sherry vinegar, or red-wine vinegar
  • 1/4  teaspoon 
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. Stir in vinegar to taste and salt.

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 information
Per Serving: cal. (kcal) 80, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 7, Monosaturated fat (g) 4, fiber (g) 1, pro. (g) 2, sodium (mg) 176, Potassium (mg) 515, Vegetables () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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