Paleo recipe

Sauteed Kale With a Kick

2 teaspoons (10 ml) oil or cooking fat of choice

1 medium yellow onion, peeled and sliced

1 to 2 red or green jalapeño peppers, seeded (if preferred) and sliced into 1/8-inch thick rings

2 cloves garlic, peeled and minced

1 pound (454 g) kale, stems removed and chopped

1 cup (240 ml) chicken stock

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1. Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onions and jalapeños, and sauté until the onions are slightly translucent, about 4 minutes. Add the garlic and sauté until just fragrant.
2. Add the kale, chicken stock, salt and pepper and reduce the heat to medium-low. Cover and cook for 10 to 15 minutes, or until the kale is tender.

VARIATIONS: Some tomatoes or mushrooms would be welcome additions to this dish. You can use any kind of kale you’d like, or if collard greens are more accessible to you, use those.

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Sautéed kale with a kick is exactly what the name promises: tender, garlicky greens laced with fresh jalapeño heat. A splash of chicken stock and a covered pot turn a mountain of raw kale into silky, spoonable greens in about fifteen minutes. It's the kind of side that quietly steals the plate from whatever protein you paired it with.

Pro Tips

• Remove the thick stems entirely and chop the leaves — the stems stay tough and chewy even after the leaves go tender.
• Seed the jalapeños if you want just the flavor and a gentle warmth; leave the seeds in for a proper kick, and use two peppers if your crowd likes heat.
• Keep the heat at medium-low once the stock goes in — a hard boil makes the kale bitter, while a gentle covered simmer sweetens it.
• Toss in a handful of tomatoes or sliced mushrooms for the last few minutes if you want to bulk it into a fuller side dish.
• Collard greens work as a one-for-one swap, though they'll need a few extra minutes under the lid.

Frequently Asked Questions

Can I use lacinato or red kale?

Any variety works here. Lacinato (Tuscan) kale cooks a touch faster and is more tender, while curly kale holds the most texture — just adjust the covered simmer time by a few minutes.

How do I tame the bitterness in kale?

The covered simmer in stock is the key — it gently steams the greens and draws out their sweetness. A squeeze of lemon at the end also brightens any lingering bitter notes.

Will this keep as leftovers?

Yes, up to 4 days refrigerated. The flavor actually deepens overnight, and it's excellent cold or quickly rewilted in a skillet.

Is this spicy enough for kids?

With the seeds removed and a single jalapeño, the heat is very mild. For a completely kid-friendly batch, cook the jalapeño in the oil for flavor, then fish out the slices before adding the kale.

Recipe Card

Stav Kogan

Sauteed Kale With a Kick

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tsp oil or cooking fat of choice
• 1 medium yellow onion, peeled and sliced
• 1 to 2 red or green jalapeño peppers, seeded (if preferred) and sliced into 1/8-inch thick rings
• 2 cloves garlic, peeled and minced
• 1 lb kale, stems removed and chopped
• 1 cup chicken stock
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Method

 

1. Heat the oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the onions and jalapeños, and sauté until the onions are slightly translucent, about 4 minutes.
3. Add the garlic and sauté until just fragrant.
4. Add the kale, chicken stock, salt and pepper and reduce the heat to medium-low.
5. Cover and cook for 10 to 15 minutes, or until the kale is tender.

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