If you are reluctant to give kale a chance, try the perfectly sautéed kale. The way to make kale delicious is to mess with it as little as possible. Simple olive oil and garlic accentuate the green leafy vegetable in a very favorable way, making it shine. Try this kale once and you’d be addicted!
I sauté my kale in a cast iron pot. It is heavy and large enough to include the four bunches I put in at once. It cooks the kale evenly, making it perfectly crispy, yet still chewy, but not mushy. I don’t skimp on garlic: I only use fresh, diced garlic and I use a lot of it. It is better to add salt at the end, as the kale reduces in volume.
Perfectly sautéed kale Recipe
By August 7, 2014Published:
- Yield: 4 cups
- Cook: 7 mins
If you are reluctant to give kale a chance, try the perfectly sautéed kale. The way to make kale delicious is to mess with it as …
- 2 large bunches Kale chopped
- 1/4 cup Extra virgin olive oil
- 6 cloves Garlic diced
- Sea salt, black pepper to Taste
- optional: 1/2 Lemon juiced
- Place the kale and the oil into a large pot. Cook on high heat, constantly stirring for 5 minutes. Make sure the kale stays crispy, but doesn't burn.
- Reduce the heat to low, add garlic, cover the pot and cook for 2 more minutes.
- Add salt, pepper and , optionally, lemon juice. Serve.