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.
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 Notes
Recipe was cited by Irma S. Rombauer, from The All New All Purpose Joy of Cooking. (Scribner Press, 1997).