How to Cook Kale
Yield: 4 servings
Calories: 31kcal
Learn how to cook kale in two different ways by steaming and sauteing. This leafy superfood cooks in under 10 minutes for a quick and healthy side dish.
Ingredients
Steamed Kale
- 8 cups chopped kale, about 1 large bunch, 1-inch sized pieces, curly, red or lacinato kale
- water, as needed to cover the bottom of the pot
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Sauteed Kale
- 8 cups chopped kale, about 1 large bunch, 1-inch sized pieces, curly, red or lacinato kale
- 1 tablespoon (15 ml) olive oil
- ¼ teaspoon kosher salt
- black pepper, as needed for seasoning
Special Equipment
Instructions
Steamed Kale
- Add about 2 inches of water in the bottom of a pot with the steamer insert placed in the center. Add the chopped kale.
- Cover and boil the water until steam is formed.
- Steam until the leaves are tender and slightly wilted, 3 to 5 minutes depending on the type of kale.
- Remove from the steamer and season with salt and pepper to taste.
Sauteed Kale
- Heat a large saute pan over medium heat.
- Add olive oil, once the oil is hot add the chopped kale, saute for 2 minutes.
- Season with salt, stir and cook until the leaves a tender and slightly wilted and toasted, 2 to 4 minutes.
- The longer the kale is in the pan the more toasted in flavor, and leaves will be more crispy.
- Season with salt and pepper to taste.
Notes
- Steamed kale yields about 5 cups (depending on the type).
- Sauteed kale yields about 2 cups (depending on the type).
Nutrition
Calories: 31kcal | Fat: 4g | Saturated Fat: 1g | Sodium: 145mg
Recipe Link