Author Notes
A simple dish to make with fresh ingredients straight from the garden, or anytime of the year if vegetables can be found in you local grocery store. A savory combination of green leafy kale, a bite of hot red pepper enhanced with aromatic red wine vinegar, followed by the smooth, nutty taste of almonds.
I am a vegetarian and I use vegetable stock that I make myself in large quantities, freeze, and use when needed; but chicken stock could be substituted. Also, I use only organic ingredients. My husband I had grew kale in our small garden in NC and my entire family thoroughly enjoys this recipe. My 3 year old and 8 year old sons like the mix of the hot red pepper flakes and the sour vinegar – a great way to get your kids to eat their green leafy veggies. This is a very low carb dish, which is very helpful for keeping my 8 year old son's blood glucose level down (he was diagnosed with Type I diabetes when he was only 6). —Shannon Kincaid
Ingredients
-
2 pounds
fresh kale
-
1
sweet onion
-
2
cloves garlic
-
2 tablespoons
extra virgin olive oil
-
1/4 cup
red wine vinegar
-
3/4 cup
vegetable stock
-
1 tablespoon
red pepper flakes
-
1/3 cup
roasted finely chopped almonds
Directions
-
Chop onion, garlic, and kale into small pieces
-
Sautee onions and garlic in olive oil until tender
-
Mix kale into skillet and allow to begin to soften
-
Stir in red wine vinegar, vegetable stock and red pepper flakes
-
Continue sautéing until kale is tender and most of the liquid has evaporated
-
Garnish with finely chopped almonds and serve warm
See what other Food52ers are saying.