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Sauteed Kale
Prep:
15
minutes
mins
Cook:
15
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Side
Cuisine:
American
Calories:
159
kcal
Author:
Jessica Gavin
Sauteed kale is easy to make and a nutritious side dish. Just chop and cook in a hot skillet with aromatic shallots, bell peppers, and garlic.
Ingredients
▢
1 ½
pounds
kale
,
(about 3 large leaves, 7 to 8 cups chopped)
▢
2
tablespoons
(
15
ml
)
extra-virgin olive oil
▢
⅓
cup
(
45
g
)
diced shallots
,
¼-inch dice
▢
1
cup
(
135
g
)
diced red bell pepper
,
¼-inch dice
▢
4
cloves
garlic
,
peeled and thinly sliced
▢
¾
teaspoon
(
4
g
)
kosher salt
▢
½
teaspoon
black pepper
▢
1
teaspoon
(
5
ml
)
balsamic vinegar
Special Equipment
Saute Pan
Instructions
Remove the center stems from the kale and discard.
Chop the leaves into 2-inch pieces.
Thoroughly wash the kale with cool water and drain, it does not need to be completely dry.
Heat a large saute pan over medium heat.
Add the olive oil, once hot add the shallots. Saute until softened, 1 minute.
Add the bell peppers and saute until crisp-tender, 1 minute.
Add the garlic, saute and cook until fragrant, 1 minute.
Add the kale in 4 additions, cooking until the kale wilts, about 6 minutes.
Add the salt and pepper, stir to combine, and cook until tender, 5 to 6 minutes.
Add the balsamic vinegar, stir to combine.
Taste and add more seasonings as desired.
Transfer to a bowl and serve hot.
Notes
Yield:
Recipe makes about 4 cups
Serving Size:
about 1 cup
Nutrition
Calories:
159
kcal
|
Carbohydrates:
18
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
503
mg
|
Potassium:
914
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
18159
IU
|
Vitamin C:
252
mg
|
Calcium:
258
mg
|
Iron:
3
mg
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