Sunday, June 3, 2012

Sauteed Kale

I don't know how, but until last week I had never tried kale. Maybe it's because I have never noticed it in my market, but I finally saw a bag last week and had to get it.

My first try was kale chips - I hear so much about them and have been wanting to try them for a while. Unfortunately we didn't like them. They were crispy, but once you started chewing they were a bit tough. But I had a lot of kale left and really wanted to try another recipe. I came across this Bobby Flay recipe for Sauteed Kale and decided to try it. The verdict - Jon and I both really liked it! I like that it cooks down, but not as much as spinach, so it still has some body to it.


  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water (I used chicken stock)
  • Salt and pepper
  • 2 tablespoons red wine vinegar (I totally forgot this)


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Print this post

No comments:

Post a Comment