|Photo by Spongebob Chefpants!|
Now, as food bloggers, we all know a picture is worth a thousand words. But sometimes timing, lighting and HUNGER are not always on our side! I have yet to snap a decent picture of my sauteed kale, but some of my internet cooking friends, who were nice enough to take the time to make and review my recipe, did! Photo credits with links under each pic! I encourage you to check out their recipes on Food.com, and while they might not be vegans, they are both 'veggie friendly'. After all, they did both take the time to make sauteed KALE, (quite beautifully, I might add), so I think that maybe gives them an honorary degree...
|Photo by Rita~|
I LOVE kale and this is how I like to make it almost every time. It is simple and delicious.
Now, I am a hot pepper flake chick, but if that's too much for you, just leave it out. Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end of cooking time. If stems aren't your thing, leave them out. I usually de-stem the leaves, then chop up the tender parts of the stems, leaving the rough ends behind.
1 1/2 lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
Crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/2 cup vegetable stock or 1/2 cup water
salt and pepper, to taste
2 tablespoons balsamic vinegar
- Heat olive oil in a large saucepan over medium-high heat.
- Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
- Add the garlic and cook until soft, but not colored.
- Raise heat to high, add the stock and kale and toss to combine.
- Cover and cook for 5 minutes.
- Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
|Photo by Rita~|