Think Sautéed Kale is boring and bland? Think again!
Okay, I’m just going to say it. I’m not holding back anymore. The truth is coming out. I’ve fallen in love with kale.
There! I’ve said it! I mean, seriously, people—where is the hate coming from? Is it because it’s green? Is it the flavor? I know it’s not the lack of health benefits, because kale is the king of the produce aisle. If you’ve truly tried kale and don’t like it yet, then maybe, just maybe, nobody has shown you how to make it right. So, allow me to put you onto kale once and for all. This recipe for sautéed kale changed my taste buds forever, and I know it can do the same for yours!
Look, I’m not totally lost on the kale hate. I was like you once. You see, I was first introduced to this sautéed kale by my friend Katie, who’s admittedly much more of a health-conscious person than I am. I went over to her house for dinner a few weeks ago, and when she told me she was serving kale, I made the face. You know the one. But to Katie and kale’s credit, I was wrong.
Katie served me some sautéed kale as a side dish, and I was taken aback. This was the kale everyone seems to be so disgusted by? This vibrant, flavorful side of greens? And by the way, it’s not just tasty, it’s not just healthy, it’s also the most simple and quick recipe I might ever share!
Is Sautéed Kale Healthy?
Absolutely! Kale is low in calories and one of the most nutritious greens out there. It’s an excellent source of fiber, beta-carotene, and vitamins C and K. This simple recipe only calls for a little olive oil (which adds healthy fats), garlic, and optional lemon juice for brightness. It doesn’t get much more wholesome than this!
Elevating Your Sautéed Kale
The beauty of this dish is that it’s perfect in all its delicious simplicity but also lends itself to many variations. For a more substantial side dish and incredible flavor, top the kale with sun-dried tomatoes, garlic-roasted chickpeas, or sautéed chorizo. Grated Parmesan cheese would also be a lovely addition, as would pan-roasted pine nuts or sesame seeds. In the case of the latter, I would also drizzle the kale with soy sauce and a dash of sesame oil. You can never have too many vegetables, and this kale happens to love sharing a plate with sautéed mushrooms or caramelized onions.
How Do I Store Leftovers?
You can store your sautéed kale in an airtight container in the fridge for 3-4 days. Reheat the kale in a skillet over low heat or use it cold. Freezing is generally not recommended, as its high water content will compromise the texture upon thawing. If you do need to freeze it, do so for up to 3 months and use it in soups, where the texture shouldn’t really be a problem.
Serving Suggestions
This sautéed kale makes an enriching addition to your favorite soups. Try it in anything from Italian Vegetable Soup to a classic Chicken Tomato Soup. Sautéed kale is an excellent side dish to any meal, from proteins to pastas to pizzas. Try it next to a hearty Pasta Bake, as a healthy side to Lemon-Roasted Chicken, or even for breakfast with Sautéed Sweet Potatoes and Oven-Baked Scrambled Eggs. If this recipe and I have convinced you to finally love this superfood, can I get a “KALE YEAH?”
Ingredients
- 1 1/2 pounds kale stems removed and leaves chopped
- 2 tablespoons olive oil
- 1 cloves garlic minced
- Salt and pepper to taste
- 1 tablespoon lemon juice optional
Instructions
- Wash and dry the kale leaves thoroughly. Remove the stems and roughly chop the leaves.
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Add the chopped kale, salt, and pepper. Cook, stirring frequently, for about 3-4 minutes, until the kale is wilted and tender. If desired, drizzle lemon juice over the kale in the last minute of cooking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment