Sauteed kale is a super easy and healthy way to enjoy fresh kale. The savory and tender kale is lightly seasoned with garlic salt and freshly cracked black pepper and tossed in olive oil, and served with a bright and tangy spring onion vinegar.
Sauteeing kale is my new favorite way to enjoy fresh kale. It only takes about 15 minutes to make this delicious side dish. The kale is sauteed until it’s bright green and tender. It’s especially good with spring onion vinegar which helps minimize the bitterness that kale can sometimes have.
I first made this dish, trying to use up some kale starting to wilt in the refrigerator. I mentioned before that David and I joined a local CSA program this year. Each week we receive weekly deliveries of fresh fruits and vegetables from David Lay Farms out of Stephens City, Virginia. This kale recipe results from the delicious produce we receive, and I’m happy to share this delicious side dish recipe with you.
Grab a bunch of kale, and let’s saute it!
How to Prep Kale for Cooking
Kale is easier to wash when the stems are removed, and it is chopped first. Here’s how to prepare the kale for cooking:
- Remove the Stems: The stems are bitter and coarse, and they take a long time to cook down and become tender. The best thing to do is remove them before cooking. There are two ways to remove the stems from kale.
- Fold each leaf in half and run a sharp knife down along the edge of the stem to cut it out. This is the best method for removing stems from Tuscan kale.
- Hold the base of the stem in one hand and run your other hand down the base of the stem, tearing the green leafy portion off the stem. This is the fastest and my preferred way of removing the stems from curly kale.
- Fold each leaf in half and run a sharp knife down along the edge of the stem to cut it out. This is the best method for removing stems from Tuscan kale.
- Chop the Kale Leaves: The easiest way to chop kale is to roll the leaves up together like a cigar and slice them into ribbons. Then chop the ribbons. I like the larger leaves for sauteing, so I gave the leaves a rough chop for this recipe.
- Wash the Kale: Soak the fresh kale leaves in ice-cold water for about 5 minutes. Soaking the leaves will help remove some of the stubborn dirt inside the leaves. After 5 minutes, swish the leaves around in the water to dislodge dirt and debris. Drain the leaves and rinse the leaves in small batches.
- Dry the Leaves: It’s important to remove as much as possible before sauteeing. The excess water will spatter the hot oil. There are two ways to dry the leaves:
- Transfer the kale to a salad spinner and spin.
- If you don’t have a salad spinner, lay the leaves flat on a kitchen towel and roll them up to remove the excess water.
How to Make Kale Tender
The flavor and texture of kale benefit the most from sauteing—oil and salt helps make the kale tender. However, you should thoroughly cook kale so it will not be tough and chewy.
How to Control Bitterness
Along with cutting out the stems, savory garlic, olive oil, and salt transform the flavor of kale which is known for its bitter bite. An acid, such as vinegar or lemon juice, also helps to cut down bitterness. Bitterness is the reason why I made the spring onion vinegar to accompany the side dish.
About Spring Onion Vinegar
Spring onions are smaller and sweeter than regular onions. When put into vinegar, they take on a tangy pickled flavor which compliments sauteed kale very well. When making this recipe, you can make as much or as little as you want.
Storage:
If you have leftover vinegar at the end of the meal, you can store it in an airtight container in the refrigerator for up to two weeks. Use it to brighten anything rich and hearty or as a base for salad dressing. It’s delicious!
How to Make Sauteed Kale and Spring Onion Vinegar
- Make the Spring Onion Vinegar: the longer the spring onion vinegar sits, the better it is, so make it first. Chop the onions (greens, light greens and whites), and add them to the vinegar inside a jar or bowl. Season with salt and pepper, to taste (about ¼ of each). Shake or stir to mix. Set aside.
- Saute the Kale:
- Heat one tablespoon of the oil in a large non-stick skillet over medium-high heat. Add a handful of the kale into the pan at a time into the skillet.
- Toss in the oil and season lightly with salt (the salt will help it wilt). When the kale reduces in size by half, add another bunch to the pan. Continue adding the kale and tossing until all of the kale is added to the pan and has wilted. You may need to drizzle in the remaining olive oil and small pinches of salt during this time.
- Turn off the heat and sprinkle in the garlic powder, and season the kale to taste. Toss well to incorporate.
- Serve: with spring onion vinegar drizzled over the top.
Sauteed kale is a really easy way to get in your veggies and love doing it. Make this 15-minute side dish tonight and tell us what you think in the comments below!
Sauteed Kale with Spring Onion Vinegar
Useful Equipment:
Ingredients
For the Kale:
- 2 tablespoons extra-virgin olive oil divided
- 1 bunch fresh kale about a pound, washed stems removed and torn or coarsely chopped
- ¼ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
For the Spring Onion Vinegar:
- 2 spring onions
- 1 cup apple cider vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
Make the Spring Onion Vinegar:
- Chop the onions (greens, light greens, and whites) and add them to the vinegar inside a jar or bowl. Season with salt and pepper, to taste (about ¼ of each). Shake or stir to mix. Set aside.
Saute the Kale:
- Heat one tablespoon of the oil in a large non-stick skillet over medium-high heat. Add a handful of the kale into the pan at a time into the skillet. Toss in the oil and season lightly with salt (the salt will help it wilt). When the kale reduces in size by half, add another bunch to the pan. Continue adding the kale and tossing until all of the kale is added to the pan and has wilted. You may need to drizzle in the remaining olive oil and small pinches of salt during this time.
- Turn off the heat and sprinkle in the garlic powder, and season the kale to taste. Toss well to incorporate.
Serve:
- Serve with spring onion vinegar drizzled over the top.
Leave a Reply