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Go-To Daily Vegetable—Literally (Sauteed Kale)

April 30, 2012

Most days, I don’t come close enough to my 5-7 servings of fruits & veggies. But I know for a fact that I get 2-3. And that’s through sauteed kale. I have a sickness, I love kale so much. I have literally had it 6 days a week for…months?

And the great thing is it’s literally a 5-10 minute dish. So buy yourself a big bag of chopped/torn kale (like $2.99 at the grocery store) or big leafy stems of kale (usually about $1.99 a bunch), and get started!

You might also like:  Delicious & Easy Kale Salad

Heat a couple tablespoons of olive oil in a skillet on medium high.  Make sure that the kale leaves aren’t wet—if they are, pat them dry with a paper towel, or you’ll end up with a soggy mess.

Add the leaves of kale to the pan, as much as you want (remember it cooks down). You’ll probably want to remove all the bigger stems, they don’t taste as good as the leaves. Add some fresh-ground sea salt and pepper and a little bit of garlic powder.  I recommend going easy on the salt while cooking, I always find the kale tastes a little salty when it’s cooked anyway.

You might also like: Baked Mac & Cheese with Roasted Butternut Squash, Chicken Sausage, & Kale

How long it cooks is up to you—I like mine pretty done, almost crispy as if it had been roasted in the oven, and that takes anywhere from 5 to 15 minutes depending on how full the pan is. But you might like it more like a “sauteed spinach” texture. You can play around with it, add shallots or scallions, minced garlic instead of powdered garlic, a tiny bit of brown sugar and walnuts for a caramelized version.  Pretty much anything.

Use it as a side or throw it in with pasta (like this delicious pasta with asparagus, lemon, goat cheese, & kale), on top of a pizza, in a casserole. Easiest thing in the world!

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Easy Sauteed Kale, a perfect weeknight side dish - Pinterest overlay

4 Comments CATEGORIES // Cooking for One, Go-To Recipes, Side Dishes & Veggies, Super Healthy

« Go-To Easy “Fancy” Breakfast (Basic Scones)
Pasta with Mixed Greens & Goat Cheese »

Trackbacks

  1. Kitchen Sink Pasta, the unendingly-versatile dinner (Pasta with Sausage, Cabbage, & Kale) « finding time for cooking says:
    May 13, 2012 at 9:42 am

    […] some kale in olive oil, with salt, pepper, and a little garlic powder until slightly crispy.  I posted this recipe previously, takes like five […]

    Reply
  2. Twist on a classic carb (Fontina Scalloped Potatoes) « finding time for cooking says:
    May 17, 2012 at 10:14 pm

    […] We paired these with chicken fried chicken, roasted asparagus, and sauteed kale. […]

    Reply
  3. Down-home main dish (Easy Chicken Fried Chicken) « finding time for cooking says:
    May 19, 2012 at 10:03 pm

    […] served with muenster scalloped potatoes, roasted asparagus, sauteed kale, and some lovely wine. Between the four of us, we used a variety of dipping sauces—honey, […]

    Reply
  4. Five-Minute Entree (Garlic Brown Sugar Chicken) – finding time for cooking says:
    July 22, 2012 at 7:07 pm

    […] it to “frou frou”. I served this with a delicious cauliflower leek risotto and some sauteed kale and they went great together, the flavors didn’t fight. We were super stuffed […]

    Reply

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About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

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