Paleo cookbook recipes

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 (15 ml) 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

1. 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.
2. 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.
3. 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 (10 ml) chili paste, and garnish with 1 tablespoon (15 ml) 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 (15 ml) canned coconut milk.

PALEO PAIR: Serve sautéed kale with or on Burger Bowls (here).

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• Preparation

Simple sautéed kale that turns a humble bunch of greens into a proper side dish — wilted in butter with sweet onion and garlic until tender and glossy. It takes about 15 minutes from fridge to table and pairs with practically everything. Once you master this method, you'll never let a bunch of kale go limp in the drawer again.

Pro Tips

• Add the kale a couple of handfuls at a time so each batch wilts down before the next joins — a crowded pan steams instead of sautés.
• Onion first, garlic later: garlic burns long before the onion is sweet, so give it just that 1 to 2 minute head start on the kale.
• Remove the thick stems and chop the leaves into ribbons — they cook more evenly and are far more pleasant to eat.
• A splash of broth or lemon at the end lifts the whole dish if the greens taste a little flat.

Frequently Asked Questions

How do I keep sautéed kale from getting tough?

Give it the full 10 minutes over medium heat with the lid off, and chop the leaves finely. Tough kale is almost always undercooked or stem-heavy.

Can I use other greens in this method?

Yes — chard, collards, and spinach all sauté the same way. Collards just need a few extra minutes to tenderize.

Is sautéed kale Paleo?

Completely. Use ghee instead of butter if you keep dairy out, and the dish is entirely compliant.

What does sautéed kale go with?

Everything — roast chicken, grilled steak, baked fish, or folded into an omelet. It's one of the most versatile sides in a Paleo kitchen.

Recipe Card

Stav Kogan

SIMPLE SAUTÉED KALE

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp grass-fed butter or extra-virgin olive oil
• ¼ to ½ onion, diced
• 2 garlic cloves, minced
• 10 oz kale, stemmed and chopped

Method

 

1. In a large skillet over medium heat, melt the butter.
2. Sauté the onion until slightly translucent, about 5 minutes.
3. Add the garlic, giving it a stir, and cook for another 1 to 2 minutes.
4. Add the kale to the pan a couple of handfuls at a time, stirring gently as the leaves wilt.
5. Cook the kale for about 10 minutes, until it is all wilted.
6. Season with salt and pepper and serve.

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