Sautéed Kale

I have mentioned before that I like kale and I try to incorporate it in my daily diet as much as I can.  We like kale chips, kale in soup, raw kale in green salads, and most often kale in smoothies.  Now I have to be honest and say, I love kale for its nutritional qualities and like it for its taste.  If it wasn’t amazing for my body, I probably won’t eat it often, but since it is, bring on the kale!

I have LOTS of kale in my garden now and I am eating kale salads almost daily, but I am also branching out and trying it in new and fun ways.  Sautéing it was new to me and I was really happy with the results.  I just softened some onions in olive oil, added garlic for flavor, and mixed in the washed and stemmed kale, it was so easy and tasted really good.  I liked the kale this way because I could eat a lot more, since it wilts when cooked like spinach, and it had a different texture than it does raw.  One warning though, the flavor of the kale is strong, so if you aren’t used to eating kale start with a smaller serving, as your tastes get used to its powerful flavor you could probably handle a larger amount.  I served it with salmon, but it would be a great side to any main dish.

• 2 Tbs. olive oil
• 1/4 cup red onion, roughly diced
• 4 garlic cloves, minced or pressed
• 1 bunch kale (about 6 cups), washed, stemmed and torn into large bite sized pieces
• Salt and Pepper, to taste

Sautéed Kale

Preheat a 10-12 inch fry pan to medium heat.  Place the olive oil in the pan.  Add the onions to the pan and cook until soft, 3-4 minutes.  Stir in the garlic and cook until fragrant, 30 seconds.

Dump the kale into the pan and stir to combine the onions, oil, and kale.  Cook until “wet” looking and bright green, 3-4 minutes.  Season with salt and pepper to taste.