SIMPLE SAUTÉED KALE
This is the most basic of kale recipes, and yet one of my favorites. I like to use it as a base for all sorts of proteins—I just plate it and put chicken or shrimp or whatever else I happen to be making that night right on top. You can customize it however you like to capture your favorite flavors, but I always think it should start, like most things, with onion, garlic, and some butter or olive oil. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 20 minutes
1 tablespoon grass-fed butter or extra-virgin olive oil
¼ to ½ onion, diced
2 garlic cloves, minced
10 ounces kale, stemmed and chopped
Salt
Freshly ground black pepper
- In a large skillet over medium heat, melt the butter. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic, giving it a stir, and cook for another 1 to 2 minutes.
- Add the kale to the pan a couple of handfuls at a time, stirring gently as the leaves wilt. Cook the kale for about 10 minutes, until it is all wilted.
- Season with salt and pepper and serve.
VARIATION 1 SAUTÉED ASIAN KALE: Use sesame oil instead of butter or olive oil. Season with 1 to 2 teaspoons chili paste, and garnish with 1 tablespoon sesame seeds.
VARIATION 2 CURRIED KALE: Sauté the onion, garlic, and kale according to the original recipe, and then add 2 teaspoons curry powder and 1 tablespoon canned coconut milk.
PALEO PAIR: Serve sautéed kale with or on Burger Bowls (here).
