Sauteed kale is easy to make and a nutritious side dish. Just chop and cook in a hot skillet with aromatic shallots, bell peppers, and garlic.
ingredient
- 1 ½ pounds kale, (about 3 large leaves, 7 to 8 cups chopped)
- 2 tablespoons extra-virgin olive oil
- ⅓ cup diced shallots, ¼-inch dice
- 1 cup diced red bell pepper, ¼-inch dice
- 4 cloves garlic, peeled and thinly sliced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon balsamic vinegar
Directions
- Remove the center stems from the kale and discard.
- Chop the leaves into 2-inch pieces.
- Thoroughly wash the kale with cool water and drain, it does not need to be completely dry.
- Heat a large saute pan over medium heat.
- Add the olive oil, once hot add the shallots. Saute until softened, 1 minute.
- Add the bell peppers and saute until crisp-tender, 1 minute.
- Add the garlic, saute and cook until fragrant, 1 minute.
- Add the kale in 4 additions, cooking until the kale wilts, about 6 minutes.
- Add the salt and pepper, stir to combine, and cook until tender, 5 to 6 minutes.
- Add the balsamic vinegar, stir to combine.
- Taste and add more seasonings as desired.
- Transfer to a bowl and serve hot.
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