Sautéed Kale (6 minutes from stove to table)
Ingredients
- 1 Tbsp extra virgin olive oil
- 2 to 3 medium cloves garlic,* sliced thinly
- Chopped kale leaves from 1 medium-small bunch**
- 1 1/2 Tbsp lemon juice -or- 1/2 Tbsp balsamic or red wine vinegar
- Salt and pepper, as needed
- Optional: finely grated pecorino romano or parmesan
Instructions
- Place the olive oil and garlic in a large pan. Set the pan over medium-high heat.
- Once the garlic starts quietly sizzling, stir it for about 2 minutes.
- Once the garlic smells fragrant and starts to turn very lightly golden, add the kale. Stir every few seconds for about 2 minutes. Once it wilts down and turns bright green, add the lemon juice or vinegar, stir together, and remove from heat.
- Season with salt and pepper, to taste. Move to a serving bowl and top with optional pecorino romano or parmesan.
Notes
* If you don’t have fresh garlic, you can use powdered or granulated. If you have garlic salt, cut back on the additional salt. Instead of adding the garlic to a cold pan, just add the olive oil to a cold pan, heat for about 2 minutes, proceed with the kale part of the recipe, and then sprinkle on about 1/2 tsp of garlic powder before adding the lemon juice or vinegar.
** That’s 4.5 oz [125 g] of just the leaves from a 7 oz [200 g] bunch. It doesn’t actually matter what size bunch you have, but if yours is much larger, you’ll need a bigger pan and more lemon, garlic, etc. If your bunch of a lot smaller, you’ll need less of the various seasonings.
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Find it online: https://cardamomandtea.com/74116/sauteed-kale/