Sautéed kale is considered by many to be quite the delicacy. Kale is a great source of calcium and an even better accent to many dishes than many other vegetables. This recipe, although seemingly simple, is a collection of basic foods that bring a nutritionally dense and great tasting side dish.
|Prep Time||30 minutes|
- 1 large bunch kale
- 3 tablespoons olive oil
- 1 small onion finely chopped
- 1 clove garlic chopped
- 1 tablespoon apple cider vinegar
- Sea salt and ground black pepper to taste
- Strip the kale leaves from the stems, discard the stems, wash well and coarsely chop, set aside.
- In a large skillet over medium heat, add olive oil and allow to heat for about 1 minute. Add chopped onions and chopped garlic, sauté for 5 minutes or until onions are translucent.
- Add chopped kale and toss to coat with oil. Add vinegar, salt and pepper, and sauté until greens turn brilliant green and wilt down.
- Remove from heat and place on a serving dish.
Recipe was cited by Irma S. Rombauer, from The All New All Purpose Joy of Cooking. (Scribner Press, 1997).