Sauteed kale with garlic Recipe

A quick sauteed kale with garlic, chard, or spinach recipe - your choice Personally, I like my greens cooked for just a couple minutes (if that), so they retain a hint of structure, and plenty of color and vibrancy.

I utilise quick-cooked greens in a variety of ways. You can make a lovely omelette or frittata by whisking a few beaten eggs into a skillet of sauteed kale. I occasionally finely chop the leaves (before or post saute) and use them to a variety of soups and curries to add colour, flavour, and nutrition. Puree the sauteed greens and add them to yoghurt, hummus, mashed potatoes, and dips by whisking or blending them. Do you have any suggestions from your end?

This sauteed kale with garlic recipe is a nutritious, tasty side dish that goes well with almost any protein, pasta, or soup on its own. It is, nevertheless, a versatile cooking ingredient!

Kale has a bitter, pungent, and earthy flavour. The leaves are stiff, crunchy, and have a powerful flavour.

Sauteed kale with garlic

If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

Ingredients

• 1 large bunch of kale, chard
• 2 tablespoons extra-virgin olive oil
• Fine grain sea salt
• 5 cloves of garlic, crushed and chopped
• ¼ cup Parmesan cheese (opt)
• Crushed red pepper flakes

Directions

• To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

• Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have.
• Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Note: Citrus should be included. Lemon and other acidic citrus fruits can assist to mask the bitterness of raw kale. Knead the leaves in the same way you'd knead dough. This will not only soften the leaves and make them less harsh, but it will also include the citrus.

Serves 2- 3.

If you are looking for a healthy and tasty side dish recipe then give this Sauteed kale with garlic a shot. I promise you'll never regret. Give this a shot and let us know in the comments below.

Garlicky Greens

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Ingredients

  

• 1 large bunch of kale chard
• 2 tablespoons extra-virgin olive oil
• fine grain sea salt
• 5 cloves of garlic crushed and chopped
• ¼ cup Parmesan cheese opt
• crushed red pepper flakes

Instructions

 

• To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
• Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

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