Sautéed kale is a fabulous simple side dish and can also be added to everything from omelets to quesadillas to lasagnas to enchiladas for a pop of color and nutrition.
2tablespoonsunsalted butter or olive oil or another oil(or a combination)
3tablespoonsminced shallots or onions(approximately, or 2 garlic cloves very thinly sliced or 1 teaspoon minced garlic)
Kosher salt and freshly ground pepper (to taste)
1poundbaby kale(or roughly chopped and de-stemmed mature kale)
¼cupwater (or chicken or vegetable broth)
2tablespoonsred wine vinegar
Pinch red pepper flakes(optional)
Instructions
Place the butter or olive oil in a large skillet and heat over medium heat, until the butter is melted (if using).
Add the shallots, onions, or garlic and sauté for 1 to 2 minutes until just barely golden but not browned. Season with salt and pepper.
Add the kale, in batches if necessary, and the liquid, and stir until it is wilted to how you like it and the liquid has evaporated. Add the vinegar and red pepper flakes, if using, and toss to combine well. Check and adjust seasonings as needed. Turn into a serving dish.
Notes
If you use mature kale, you'll need to prep it for sautéing. Remove the tough inner rib, which can be done by folding the leaf over so that the thick rib is on one side of the folded leaf, and then using a sharp knife to cut down the side of the rib, removing it and the rest of the stem from the leaf.You can use lacinato kale or curly kale in this recipe.