Recipe

Vegan & Gluten-Free Basic Sautéed Kale

Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
  • 1-1 1/2 pounds kale, ribs removed, coarsely chopped
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2-3 teaspoons sherry vinegar or red-wine vinegar
  • 1/4 teaspoon salt

Instructions

  1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
  2. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.
  3. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute.
  4. Remove from the heat and toss together. Stir in vinegar to taste and salt.

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