Sauteed Kale
If you have about 15 minutes to spend in the kitchen, Sauteed Kale might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $1.04 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 7g of protein, 12g of fat, and a total of 181 calories. This recipe from Foodnetwork has 184 fans. Head to the store and pick up vegetable stock, red wine vinegar, garlic, and a few other things to make it today. With a spoonacular score of 100%, this dish is tremendous. Users who liked this recipe also liked Spicy Sautéed Kale + 5 Healthy Kale, Sauteed Kale, and Sauteed Kale.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Equipment:
sauce pan
Cooking instruction summary:
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Step by step:
1. Heat olive oil in a large saucepan over medium-high heat.
2. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Nutrition Information:
covered percent of daily need
