Sunday, May 6, 2012

Cooking with Kale

Tired of eating the same vegetables week after week, I cooked kale for this first time yesterday. Kale, which is part of the cabbage family, is rich with nutrients like beta carotene and vitamin C.

Kale can be prepared in many different ways, but this time I prepared it as a simple but yummy side dish. I used this Bobby Flay recipe for sauteed kale with garlic, and modified the measurements for one person. Warning: Kale shrinks down a LOT - I definitely didn't make enough! Use double of what you're expecting to eat.

Ingredients (4 servings):

-1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
-2 cloves garlic, finely chopped
-1/2 cup vegetable stock or water
-Salt and pepper
-2 tablespoons red wine vinegar (I didn't use this ingredient)


1. Chop kale into strips, getting rid of the thick stem in the middle

2. Heat olive oil in a large sauce pan, over medium-high heat. Add the garlic to the pan and cook until soft.
3. Add kale and broth to pan, slightly raising the heat. Cover and cook for five minutes.

4. Remove cover, and cook until broth has evaporated
5. Season to taste. You can use salt, pepper, and/or vinegar 

There you go, an easy side dish that takes about 20 minutes from start to finish!

Have you had kale before? What did you think?



  1. Oh so healthy, looks nice!


  2. i've never made kale...yum!

    xoxo from nyc &

  3. go you trying new things!


Site Design By Designer Blogs