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!
Cholesterol Buster Tip: Reduce the oil by half to reduce the saturated fat.
Sauteed Kale Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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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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