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Simple Sauteed Kale

Simple Sauteed Kale Recipe

Simple Sauteed Kale Recipe

The chilli flakes add a mild smokey and spicy depth to this simple sauteed kale dish. Adjust or omit it according to your preference.

For more tender kale, blanch them in a pot of boiling salted water for 1-2 minutes until wilted. Drain the blanched kale on a strainer and press out the excess liquids, before adding them to the pan in Step 2.

Serves: 2-4

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

  • 75 grams coarsely-torn kale leaves*
  • 2 tbsp olive oil
  • 4 shallots sliced thinly
  • 3 garlic cloves sliced thinly
  • 1 tbsp dried chilli flakes to taste
  • 5 tbsp chicken or vegetable stock

* Approximately leaves from 5 stalks of de-stemmed kale. One stalk of curly kale roughly yields 15 grams of leaves.

Directions

  1. Heat olive oil in a wide frying pan. Add shallots, garlic and chilli flakes; saute them in the pan, until the shallots turn soft & translucent.
  2. Add kale leaves and stir-fry briefly until the leaves are just wilted. Note: You can fold in the leaves in 2 batches if the pan is not big enough.
  3. Add chicken stock, cover the pan with lid and simmer for 5 minutes, or until the chicken broth is reduced.

Leave a Comment





3 Responses to “Simple Sauteed Kale”

  1. Angie@Angie's Recipes — April 21, 2017 @ 6:31 pm

    Simple and delicious! This is one of my favourite winter veggies.

    Reply

  2. tigerfish — April 27, 2017 @ 9:32 am

    Kale is tender and sweeter in winter as the winter frost concentrates its sugars. That said, I enjoy kale all year round. Do they sell lacinato (dino) kale as well?
    You are very meticulous – you even bother to remove the leaves from the stems and tear them to even bits.

    Reply

    • wiffy replied: — April 27th, 2017 @ 9:50 am

      no wonder they are cheaper during winter. can the stems become tender after cooking – I use them for my nutribullet smoothie instead. I’ve not seen dino kale here yet – are they better tasting? :O will look out for them.

      Reply