Sauteed Kale Recipe-Confident in the Kitchen-Jean Miller

Sauteed Kale

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Welcome » Sauteed Kale

Sauteed kale is a quick and easy side or an excellent addition to salads, pasta, or the protein of your choice. Sometimes we throw a few cranberries into the mix to add a punch of flavor. The trick is to cook it quickly and get it off the stove before it fully wilts. If you follow that one simple rule, you will always enjoy vibrant green leaves with a tender texture. Give it a try!

Sauteed Kale Recipe

  • Servings: 2
  • Calories per: 94
  • Time: 10 min
  • Total Time: 10 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 1 tablespoon olive oil
  • 5 ounces kale, de-stemmed, chopped into 1-inch pieces
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
In a 5-quart tri-ply stockpot over medium heat, bring oil to a shimmer (~2 minutes). Add kale and seasonings; toss with silicone spatula just until uniformly vibrant green (~1 minute). Olive oil has a more neutral flavor than extra-virgin, which is desirable for this dressing.
  Immediately transfer kale to a bowl to cool. Serve as a side, or incorporate into salads, pasta, or other dishes. Kale overcooks very easily and therefore benefits from brief cooking. As it cools in the bowl, it will continue to wilt but will keep its vibrant color.

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