Sautéed Kale

By Maggie Baird Support+Feed Team

A simple sautéed kale recipe that you can follow or adapt with flavors you enjoy!

YIELDS: 4 servings

COOK TIME: 8

PREP TIME: 5

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INGREDIENTS

Base

  • 2 cups, 1lb of chopped kale 
  • 1 tbs of oil – olive oil or cooking oil
  • ¼ cup of water or vegetable broth

Ginger Soy Option

  • I tbs of grated ginger
  • 1-2 tsp of soy sauce or tamari to taste
  • Pinch of chili flakes

Garlic Option

  • 2 cloves of minced garlic
  • Pinch of red pepper Chili flakes, if desired 
  • Pinch of salt to taste
  • Pinch of black pepper

Chef’s Notes:

  • A squeeze of fresh lemon juice can quickly add some flavor after cooking
  • Adding in chopped peppers of any kind or onions will add some extra flavor
  • Your greens can be a side dish, or toss them with pasta or rice and some protein for a meal


RECIPE

  1. Clean and chop your greens to a uniform size.  If using kale, remove the tough stems.
  2. Add the oil to the pan and heat on medium high. 
  3. Once hot add the greens, liquid, and your seasonings, stirring often.  If your greens are thicker you can put the lid on the pot for them to steam for a few minutes and stir once or twice so nothing burns.  
  4. Remove the lid and stir until the greens are wilted, darker in color, with some firmness still.  Then turn off the heat.
  5. Taste and add some extra salt, pepper, and soy sauce if you would like.  Enjoy!