Sauteed Kale Recipe: A Quick & Easy Side Dish
It’s a super veggie, and white hot. Of all the kale recipes out there, this might be the easiest one to get on the table in a hurry.
It all started with sauteed spinach. I still love that botanical as well, but danged if it didn’t saute into soggy nothingness if you aren’t paying attention. I needed a beefier vegetable, one that could stand up to all the garlic and olive oil I could throw at it. And the inevitable distraction.
Sauteeing kale as a side dish is so quick and easy. It only takes 5-10 minutes to make, and it goes with just about everything. Not to mention, this veg is so easy to get on the cheap. Maybe the markets are trying to trick us into eating it’s leafy goodness. Count me in.
So stop smirking and try it. What? Afraid you might like something that’s good for you? Welcome to the dark (leafy) side.
- One bunch kale
- 2 cloves garlic, crushed
- Olive oil
- Pat of butter (optional)
- Lemon juice (half a lemon) or white wine vinegar
- Wash the kale thoroughly, and pat dry.
- Slice or chop kale roughly, into bite-sized pieces.
- Heat a skillet (I like cast iron) over medium heat. Add olive oil and lightly brown crushed garlic. Watch it closely!
- When garlic is lightly brown, quickly add butter and kale.
- Stir and toss until kale is coated with oil and butter, and then add your lemon juice and cover to let the kale steam and slightly soften.
- Check the kale after about 3 minutes. It should be soft, still bright green, and NOT soggy.
- Taste and season with salt and pepper and serve.