Sauted Kale

img_1622After ringing in the new year with Key West’s finest, I was dreading my car ride home, dreading going back to work, and dreading what I thought I was going to be a baron kitchen. To my surprise, a few trusty staples were awaiting my arrival: Frozen Chicken, Cheese and Crackers, frozen meatballs, and kale.

God. Bless. The. Kale.

Coming off a diet of grilled cheese, French fries and a fair amount of alcohol, this green treat was just what I needed in my system!

 

S A U T E D   K A L E

 

Ingredients (one serving)

4 Cups kale

1 Teaspoon garlic

1/2 Yellow onion

4 Teaspoons olive oil

1/4 to 1 /2 Teaspoon salt*

1/4 Teaspoon pepper

 

Process

  1. If you’re using non-bagged kale**: use a strainer or colander to rinse the kale, then pat dry. Chop leaves into 1 1/2 – 2 inch strips (although no need to be precise, just ripping the leaves would be fine).  Set kale aside.
  2. In a medium sauté pan, add 2 teaspoons of olive oil and set the temperature to medium high. Chop 1/2 onion and garlic and add it to the pan. Immediately turn the heat to low and cover with a lid for 5 minutes (or until the garlic and onion begin to sweat).
  3. Add kale, salt, and pepper to pan. Drizzling 2 more teaspoons of olive oil, mix all of the ingredients in the pan. Leave the pan uncovered for 12- 15 minutes, kneading the kale periodically.

Notes: *If you are using pre-bagged kale you can skip step one entirely. **This dish was perfectly savory for me, but if you’re sensitive to salt– start with 1/4 teaspoon and add another pinch to taste!

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