Quick Kale Saute

Submitted by COOKGIRl

"A healthy, quick meal to throw together, especially useful if you don't feel like cooking. If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, or if you're lucky it can be found at your local supermarket. I give two versions of this recipe for ease in cooking when you have limited ingredients on hand. Serve the kale over hot cooked brown rice or whole grain pasta for a filling meal. Our favorite topping on kale is the splendid copy cat recipe #95888."

 

• Ready In: 16mins
• Ingredients: 20
• Serves: 4-5

ingredients

• Italian Saute

• 1 head standard kale or 1 head italian toscano kale, rinsed well and ribs removed
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1⁄2 cup sliced red onion
• 1⁄2 teaspoon oregano
• 3 tablespoons pine nuts
• fresh lemon juice
• salt
• fresh ground black pepper
• 1⁄2 cup red bell pepper, thinly sliced (optional)

• Asian Saute

• 1 head kale, rinsed well and ribs removed
• 1 garlic clove, minced
• 1⁄2 teaspoon freshly grated ginger
• 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or 2 teaspoons toasted sesame oil (I use a 75/25 combination of both oils)
• 2 scallions, sliced, include green and white parts
• 1 tablespoon water or 1 tablespoon fresh stock
• salt
• 2 tablespoons brown sesame seeds
• 1⁄2 cup red bell pepper, thinly sliced (optional)
• fresh lime juice

directions

1. Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
2. Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
3. Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
4. Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
5. Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
6. Saute the kale mixture just until wilted but not slimy, about another.
7. 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
8. Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
9. Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

Reviews

[Spice Princess]

This was so delicious that I actually had a dream about it last night... LOL! I made the Asian version and the only change I made was to replace the salt with a little bit of soy sauce. I liked how the kale still had a little "crunch" to it after such a short cooking time. I can't wait to try the Italian style. Thanks for sharing this amazing recipe!

 

[Wish I Could Cook]

Fast and fab! I made the Asian version and added a splash of tamari. Was easy and excellent.

 

[queen-o-my-kitchen]

All I had done with Kale was Beans & Greens, and I wanted to find another way of preparing this healthy, inexpensive green. This recipe is not only tasty but it gives lots of room for creativity. I may never use a recipe for kale again - but will prepare it frequently and use my imagination. I made the italian saute and the kale was lovely with diced red bell pepper and red onions and pine nuts. Beautiful and delicious.

 

[Elainia]

This tastes healthy. I didn't have the red bell so I skipped it. I also steamed the kale first, then dumped it in when it was soft. Added a dash of red wine vinegar at the end. It was a pleasant addition to a meal, but not something I would get all giddy about, just eating it for the health properties and trying to make it palatable and this recipe DID make it palatable. Epicurious has a great raw salad recipe too. Eat your greens!

 

[rr6013]

To be fair w/o pinenuts and red bells this dish was unimpressive Italian-style. I used the freshest Kale (ie. soft supple). I couldn't get a good absobtion in the pan of flavors between the garlic, onion and kale. At the table, the color on the plate was nice. The red bells I think would punch this up another notch on presentation. I'll try again with fresh herbs and pinenuts. There might be an assembly instruction missing in this recipe that would make a difference.