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Sauteed Kale

By Cheryl Paswater • August 28, 2011 • 0 Comments

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Author Notes: I love kale, but I get bored with the same old thing: sauteed kale, kale chips, kale in smoothies. This recipe is a spin on sauteed kale that will for sure challenge your taste buds! —Cheryl Paswater

Serves 2-4 people

1 bunch Kale
1/2 cup Yellow Onion
2 teaspoons Garlic
splashes White Wine Vinegar
3-4 pinches Cinnamon
2-3 pinches Salt
1-2 pinches Black Pepper
2-3 tablespoons Olive Oil
1/8 cup Water

Wash and dry your kale. Cut out the stems and cut the kale into approximately 2 inch pieces.
In a skillet heat the olive oil and add the onions. Cook until they start to get translucent on medium heat.
Add the garlic and cook for 1 minutes and then lower the heat to medium/low.
Next, add the kale and keep tossing it in the skillet. Once the kale starts to get a rich green color you'll add salt and pepper and then you'll start adding some water (2-3 tablespoons at a time) and cover the skillet with a lid to allow the kale to steam a bit. Cook like this for another 2-3 minutes
Once the kale is tender and cooked through you'll add a splash of white wine vinegar and the cinnamon. Toss for another 1-2 minutes and serve!