Quick Kale Saute

photo by Wish I Could Cook

- 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
- 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.
- 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.
- 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.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- 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.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- 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.
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Reviews
-
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!
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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.
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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!
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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.
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Tweaks
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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!
RECIPE SUBMITTED BY
COOKGIRl
United States