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Simple Sauteed Kale
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.
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
*Leaves from approximately 5 large stalks of curly kale, de-stemmed.
Directions:
- Cook the aromatics. 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.
- Add the kale. Add kale leaves and stir-fry briefly until the leaves are just wilted. Note: You can fold in the leaves in 2 or more batches if the pan is not big enough.
- Simmer the contents. Add chicken stock, cover the pan with lid and simmer for 5 minutes, or until the chicken broth is reduced.
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Simple and delicious! This is one of my favourite winter veggies.
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.
no wonder they are cheaper during winter. I use kale stems for my nutribullet smoothie instead. I’ve not seen dino kale here, will look out for them :)