Tuesday, March 5, 2013

Sauteed Kale with Garlic

As promised, this is my first Tasty Tuesday post.  I apologize for the lateness of the hour; I was watching "Wreck-It Ralph" with my hubby.  Shhh...don't tell anyone...but I cried during the movie.  Not just once.  Possibly more than twice.   What can I say...I have a sensitive soul.  But I digress.

I decided to make this particular recipe for two reasons.

First, I have been really into kale recently, especially since I know it's been labeled a "super-food" and is known to have many health benefits.  I am also considering roasting it or using it instead of spinach in this recipe on Food Done Light.  So stayed tuned guys!

Second, I had/have a bunch of leftover vegetable stock from Thursday when I made Peas with Mint.  Since I made the peas again last night (I also wanted to use more of the mint), I wanted to do  something different with my vegetable stock.

The verdict: This sauteed kale was great!  Even the hubby liked it; he said he'd gladly eat it every day!   He said it tasted like the cousin of my broccoli rabe....I never realized that he had such a discerning palate; it really did have a similar (but not identical) flavor because of the ingredients.  I added the red pepper to the recipe and I really feel like it wouldn't be the same without it.  The Parmesan cheese is also a nice addition and gives it a similar flavor to the broccoli rabe I made previously.

As a side note, I highly recommend "Wreck-It Ralph"; it's a great film.

And without further ado...the recipe....

Sauteed Kale with Garlic (adapted from Sauteed Kale by Bobby Flay)


  • 2 Tbsp extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 3/4 pound of kale leaves, cleaned and chopped (with stem/veins removed)
  • 1/2 cup vegetable broth
  • 1 Tbsp red wine vinegar
  • dash of salt
  • dash of black pepper
  • dash of red pepper
  • Parmesan cheese (optional)

Yield: 1-2 servings


1. Pour the EVOO and the garlic into a large sauce pan on medium heat.
2. After the garlic has cooked a bit, but before it browns, add the kale and vegetable broth.
3. Stir the mixture then cover and cook on high for approximately five minutes.
4. After the five minutes, continue to cook and stir for a couple of minutes.
5. Remove from heat.
6. Add red wine vinegar, salt, pepper, red pepper and Parmesan cheese.
7. Enjoy!


  1. I've been adding kale to lots of things lately. I especially like it in soup!

    1. Sounds great! I'll have to try that next =)