Thirty-four

SAUTEED KALE RECIPE

This is my favourite way to eat kale. Granted, this is only the second way I eat kale (the other is massaged and tossed in a dressing of avocado, olive oil, and lemon), but it bests the other one. I eat this for breakfast, lunch, and dinner, in the way pictured above, or as my greens alongside a classic meat-and-potatoes meal. My favourite, however, is definitely with a bit of runny yolk and some avocado spritzed with lemon. Below is my recipe for one side serving of sautéed kale, but double and triple it as you wish!

SAUTEED KALE RECIPE

Ingredients

  • 4 1/2 cups of washed kale, torn into bite-sized pieces (for the kale I buy, this generally equals 3-4 stalks)
  • a splash of chicken stock (if I had to measure it, I would say nearly 1/3 of a cup)
  • 1 clove garlic, chopped
  • 1 dash of crushed red pepper flakes
  • 1 tbsp of oil of your choice

Tips: If the kale you purchase is of the tougher variety, massage it a bit to soften it up after washing. Also, depending on which kind of stock you use (I use low-sodium), you may need to add a dash of salt to season.

  1. Heat saucepan to medium-high heat. Add oil.
  2. Add the chopped garlic and crushed red pepper flakes to the pan, and fry until the garlic is just starting to brown around the edges.
  3. Add the kale (watch out for the sizzlies, if there's some water left from washing), and cook, moving the kale around constantly for a couple minutes, or until you see a uniform change in colour to the darker green.
  4. Add a splash of stock, keeping the kale moving, and cook until the liquid has evaporated. Add salt to taste, and serve immediately.
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