Garlic and olive oil sautéed kale
Garlic and olive oil sautéed kale is a flavorful side dish that highlights the natural taste of kale, enhanced by fragrant garlic. This quick recipe ensures the kale remains tender and vibrant while being easy to prepare.
Cook time 5 min
Prep time 5 min
Ingredients:
1 cup kale2 tbsp olive oil
3 garlic cloves
1 dash salt
Garlic and olive oil sautéed kale is a delicious and nutritious side dish that pairs well with a variety of main courses. This simple recipe brings out the natural flavors of kale while adding a savory touch with garlic and olive oil. Perfect for a quick and healthy addition to your meal!
Instructions:
- Wash the kale thoroughly under running water to remove any dirt or grit. Shake off excess water and pat the leaves dry with a clean kitchen towel.
- Tear the kale leaves into bite-sized pieces, discarding the tough stems.
- Peel the garlic cloves and slice them thinly.
- In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
- Once the olive oil is hot, add the sliced garlic to the skillet.
- Sauté the garlic slices for about 1-2 minutes, or until they become fragrant and start to turn golden brown. Be careful not to burn the garlic as it can turn bitter.
- Add the torn kale leaves to the skillet. Use tongs or a wooden spoon to toss the kale and coat it evenly with the garlic and olive oil.
- Sauté the kale for about 5-7 minutes, stirring occasionally, until it becomes tender and slightly wilted. The kale should still be vibrantly green.
- Sprinkle a dash of salt over the sautéed kale. Toss the kale again to distribute the salt evenly.
- Remove the skillet from the heat and transfer the sautéed kale to a serving dish.
- Serve immediately as a delicious and nutritious side dish.
In just a few minutes, you've prepared a healthy and flavorful side dish that's sure to complement any meal. This garlic and olive oil sautéed kale is not only easy to make but also loaded with nutrients, making it a perfect addition to your weekly recipe rotation. Enjoy your tasty, homemade kale!
Garlic and olive oil sautéed kale FAQ:
The kale is done when it is tender and wilted yet remains vibrantly green, typically after about 5-7 minutes of cooking. It should not be overcooked, as it can become mushy.
Yes, you can substitute olive oil with other oils like avocado oil or grapeseed oil. However, avoid oils with strong flavors that may overpower the garlic and kale.
Store leftover sautéed kale in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
You can use garlic powder as a substitute. Use about 1/8 teaspoon of garlic powder for every clove of garlic. Add it to the kale toward the end of cooking to prevent burning.
Yes, you can add vegetables like sliced bell peppers or onions for added flavor and nutrients. Adjust the cooking time accordingly based on the vegetables added.
Cooking Tips:
- Ensure the kale is thoroughly washed and dried before cooking to remove any dirt or grit.
- Use fresh garlic cloves for the best flavor; finely chop or mince them to distribute their flavor evenly.
- Don't overcrowd the pan. Sauté the kale in batches if necessary to ensure even cooking and avoid steaming the greens.
- Adjust the amount of olive oil and garlic according to your taste preference.
- For added flavor, sprinkle a dash of lemon juice or red pepper flakes before serving.
Nutrition Facts
4 ServingsCalories 10kcal
Protein 0.64g
Carbohydrates 1.37g
Fiber 0.75g
Sugar 0.16g
Fat 7g
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