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Sauteed Kale recipe

Kale has a mild cabbage-like flavor, hereit is cut into thin strips and stir-fried in olive oil with garlicuntil wilted and tender and served seasoned with salt, pepperand lemon juice.

Recipe: Sauteed Kale

2 bunches kale (2 1/2 pounds)
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

  • Rinse kale well in a large bowl of coldwater. Drain and cut off the tough stems. Cut leaves into 1/4-inchstrips. There will be 6 to 8 tightly packed cups.
  • In a well-seasoned wok or large fryingpan, heat the olive oil over moderately high heat. Add the garlicand cook, stirring, 30 seconds. Add half of the greens and cookstirring, for about 1 minute, until they begin to wilt. Add theremaining greens and cook, stirring constantly, for 8 to 10 minutes,until the greens darken slightly and are fairly tender.
  • Season with the salt, pepper, and lemonjuice.

    Makes 8 servings.

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

    How to Make Basic Sauteed Kale

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