I love greens. Kale, collards, beet greens…they all get a thumbs-up in my book. This recipe for Sauteed Kale has a slight tang from the vinegar, a little hit of spice from the red pepper flakes and lots of flavor from the sauteed red onion and garlic. It’s a perfect side dish for Italian food or roasted meats (chicken, turkey, pork, beef).
Two pounds of kale sounds like a lot but it will cook down. Be sure not to over cook the kale so it stays a pretty deep green color. A handful of toasted pinenuts added at the end of cooking is a nice addition. Enjoy!
p.s. As an added bonus, kale is loaded with Vitamin C, calcium and lots of other good-for-you stuff.
-adapted from a from Gourmet Magazine recipe
Makes 3-4 servings.
1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt
Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 5 minutes, then drain in a colander.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.
Cooks’ note: Sautéed kale keeps, chilled in an airtight container, 3 days.