Savory and Tender Sautéed Kale

There is no need to wax poetic on the benefits of kale, because there has been so much good press on the power-veggie over the last few years, you’d have to be a hermit not to be aware.

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One night for dinner, to go along with my extra-thick, spicy pork chops, I wanted a simple side recipe for kale. A version of this one popped up on NYT Cooking website by Sam Sifton. I made several adaptations however, and they are incorporated into the recipe below. Sam said this is a technique that elevates basic sautéed greens into something even more savory and tender, so I was game to try.

No need to toss the kale stems, just chop them up along with the leaves and sauté them as well. The NYT recipe called for red-wine vinegar, but I substituted an aged tangerine balsamic vinegar (other options are lemon or orange juice.)

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As far as the olive oil, a 1/4 cup seemed a bit excessive for one bunch of the greens, so I reduced it to 2 tablespoons; I upped the number of garlic cloves slightly, and included one minced shallot. My burners tend to run very hot, so I adjusted the setting from high heat to medium to prevent burning, which I noted in the directions bellow.

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Savory & Tender Sautéed Kale

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 shallot, minced
  • 1 large bunch kale, with leaves and stems coarsely chopped
  • ½ cup vegetable stock, white wine or water
  • Kosher salt, freshly ground black pepper to taste
  • Pinch of red-pepper flakes
  • 2 Tbsp. tangerine balsamic vinegar

Directions

  1. Heat olive oil in a large sauté pan set over medium heat until it shimmers. Add shallot and cook until soft, about 2 minutes. Toss in garlic slices and red pepper flakes and sauté for another minute.
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  2. Add kale to the pan and add the stock.
  3. Use tongs to toss the greens in the oil and stock, then cover and cook for approximately 7 minutes, until it is soft and wilted, but still quite green.
  4. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes.
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  5. Season to taste with salt and pepper, add the vinegar (or juice) using a wooden spatula to release any browned bits, and toss to combine.

http://www.lynnandruss.com

IMG_7448It made a great side dish for the Spice-Rubbed Grilled Pork Chop dinner.

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