Side
Basic Sautéed Kale
Sautéed kale wilts in olive oil with garlic and a pinch of crushed red pepper, then finishes with a bright splash of sherry vinegar. The greens turn silky and savory, their earthy bite lifted by salt and gentle heat.
- Total
- 24 min
- Prep
- 8 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 98
- Protein
- 5g
- Carbs
- 10g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 189mg
Ingredients
- 1 tbsp plus 1 teaspoon extra-virgin olive oil, divided
- 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
- 1/2 cup water
- 2 clove garlic, minced
- 1/4 tsp crushed red pepper
- 2-3 teaspoons sherry vinegar, or red-wine vinegar
- 1/4 tsp salt
Instructions
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.