Delight in the taste and nutrition of Sautéed Kale, a vibrant, flavorful dish. Made with fresh kale, seasonings, and healthy fats, it's easy to prepare and pairs well with proteins like chicken, lamb, or salmon, enhancing any meal.
Start by thoroughly cleaning the kale leaves to remove any dirt or residue. Then, remove the stems, as they can be tough. Chop the leaves into bite-sized pieces for uniform cooking and easier eating. Heat olive oil and butter in a pan over medium heat. Add garlic and sauté until fragrant. This step is crucial for infusing the oil with garlic flavor.
Add your chopped kale to the pan. Sauté it for 2 to 3 minutes, just until it wilts and turns a vibrant dark green. It's important to let all the moisture evaporate from the kale in this step, which concentrates the flavor and improves texture.
After the kale has wilted, season it with vinegar, salt, black pepper, and chili flakes. Stir everything thoroughly to ensure the seasonings are well distributed throughout the kale. This is also the perfect time to taste and adjust the seasoning to your preference. Once seasoned to your liking, remove the pan from the heat. Your sautéed kale is now ready to be served and enjoyed.
Serving
Enjoy your sautéed kale as a nutritious accompaniment to grilled meats or as a vibrant addition to grain bowls. For more creative pairing ideas, refer to the serving suggestions section.
Notes
Here are some helpful tips to make perfect Sauteed Kale:
Kale Selection: Choose Tuscan kale for a milder and slightly sweeter taste, or opt for curly kale if you prefer a more robust and slightly bitter flavor. Your choice can depend on what’s available or personal taste preference.
Fats for Flavor: A combination of olive oil and butter is recommended for a well-rounded flavor - olive oil for its health benefits and butter for its richness. If needed, you can use either olive oil or butter alone, depending on dietary restrictions or taste.
Heat Management: Cook the kale over medium heat to strike the perfect balance - high enough to cook quickly and develop flavor, but not so high as to burn the delicate garlic and seasonings.
Sautéing Technique: Keep the kale moving in the pan by constantly tossing. This ensures each leaf gets evenly coated with the fats and seasonings, and cooks uniformly without burning.
Garlic for Depth: Garlic adds a key layer of flavor. Adjust the amount based on your preference, whether you enjoy a mild garlic undertone or a strong, pungent flavor. Fresh garlic is recommended for the best taste.
Seasoning Customization: Start with the classic trio of chili flakes, black pepper, and salt. Don't be afraid to add in your favorite herbs or spices like paprika or cumin for a personalized flavor profile.
Adjusting Texture: If you prefer a softer texture, cover the pan for a few minutes after sautéing. This creates a steaming effect, which tenderizes the kale without overcooking.