tangy sautéed kale
I'm not a hipster and I like kale.
I don't care what anyone says. Sure, it's a little bitter, but eaten the right way, it's delicious. I love it as a side, in smoothies, and as a soup filler. Kale packs a punch of fiber, Vitamins A, C, and K, and even calcium.
Regardless of its recent trendiness, I've genuinely become a fan. The first time I tried it was during our London trip (a million years ago, it seems). It was served steamed alongside a delicious steak pie at a pub close to our B&B. It was a little tough, but I appreciated that it didn't get all wilty like spinach does under heat. So, after a little massaging and coaxing, I've finally found a go-to side dish recipe that's easy and delicious. It's my favorite easy veggie side, especially when I'm serving fish.
tangy sautéed kale
prep time: 5 minutes | cook time: less than 10 minutes
experience level: easy peasy | specialty: side dish, vegetarian/vegan
- one large bunch kale
- 2 tsp olive oil
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 1/3 cup water
- salt and pepper, to taste
- 1 1/2 tbsp vinegar of your choice (I prefer balsamic or red wine)
Wash the kale and remove the leaves, discarding the tough stems. Break into smaller pieces and pat dry with a dish rag or paper towel (very important).
Heat a large skillet over medium heat. When the pan is hot, add the olive oil. When warmed, sprinkle in the red pepper flakes, allowing them to sizzle for a few seconds. Stir in the garlic and cook until fragrant, about 30 seconds.
Carefully add the kale. I say carefully, because little water droplets cling to the leaves, then come in contact with the hot oil. This makes for a big (and sometimes painful) mess. Once the kale has been added, pour the water over the top and season with salt and pepper. Stir once...it's done popping.
Cook until the kale just starts to turn bright green. Sprinkle the vinegar over the top, stir together, and serve warm.
