Description
A simple and flavorful sautéed kale recipe that combines garlic, red wine vinegar, and a touch of spice to create a nutritious side dish. This quick and easy method brings out the best in kale, making it tender with a bright, tangy finish.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 10 ounces chopped kale
- 1/2 cup vegetable or chicken broth (can also use water)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons red wine vinegar
Instructions
- Sauté garlic: Using a large skillet over medium heat, add olive oil and minced garlic; sauté until the garlic is fragrant, about one minute.
- Add kale and broth: Add chopped kale to the skillet, increase the heat to high, pour in the broth, and stir to coat the kale evenly.
- Cook covered: Cover the skillet and let the kale cook for 5 minutes to soften it while steaming in the broth.
- Season and reduce liquid: Remove the lid, add salt, black pepper, and crushed red pepper flakes. Cook uncovered for an additional 2 to 3 minutes or until the liquid has evaporated.
- Add vinegar and toss: Turn off the heat, add red wine vinegar, and toss the sautéed kale to coat evenly with the vinegar’s tangy flavor.
- Serve: Serve immediately as a nutritious and delicious side dish.
Notes
- For a vegan version, use vegetable broth or water.
- Adjust crushed red pepper flakes according to your spice preference.
- You can substitute red wine vinegar with lemon juice for a different acidic note.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Be sure to wash kale thoroughly before chopping and cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: sautéed kale, garlic kale, healthy side dish, quick kale recipe, sautéed greens
