Description
A simple and delicious sauteed kale dish, enhanced with garlic and onion for flavor.
Ingredients
Scale
- 1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried
- 1 T extra virgin olive oil
- 1 small red onion, chopped in small pieces
- 2 cloves fresh garlic, very finely minced
- 1 1/2 cup – 2 cups water, added 1/2 cup at a time
- Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale
Instructions
- Chop the onion or shallots and finely mince the garlic, then heat oil in a heavy frying pan until it’s medium-hot and sauté onion for 3-4 minutes until it starts to brown.
- When onion is turning slightly brown, add garlic and sauté for 1 minute more.
- While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.
- Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and if not, add water one more time and cook a bit longer.
- When kale is melt-in-your-mouth tender and the pan is nearly dry, season with vinegar if desired and serve hot or warm.
Notes
- When chopping the onion, the size can be adjusted based on personal preference for more or less onion flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg