How to cook Kale Greens

Kale is tough enough to stand up to sauteeing or extended boiling.

Dark leafy greens such as kale are rich in both flavor and nutrients. You can use kale in a variety of dishes, from slow-cooked Southern soul food to Asian-inspired sesame kale salad. Kale is ideal for mixing with other dark leafy greens such as collard greens and mustard greens, but is definitely robust enough to stand on its own. To keep kale from getting bitter, blanch it before cooking by submerging it in boiling water for a few minutes.

Things You'll Need

• Onion
• Garlic
• Olive oil
• Frying pan
• Red wine (optional)
• Salt
• Pepper
• Red wine vinegar

Instructions

1. Remove and discard the kale leaves' thick stems. Chop the kale into large pieces and finely dice the onions and garlic.

2. Heat a few tablespoons of olive oil in a large frying pan over medium heat. Saute the onions and garlic until they are soft and the onions are translucent.

3. Add the kale and saute, stirring occasionally, until it is softened all the way through. If desired, add a splash of red wine and leave the pan on the heat until the alcohol cooks off.

4. Remove the kale from the pan and season it with salt, pepper and about 1 tablespoon of red wine vinegar for each pound of raw kale with which you began.

References

• Food Network: Sauteed Kale Recipe

Resources

• Read this Article in Spanish