After making its way into the spotlight as a trendy vegetable, kale started finding its way into salads, smoothies, and other dishes. It is trendy for good reasons: it’s in season for half of the year so you can buy it locally for added nutrition at a lower cost, and it’s full of many important nutrients including vitamins A, C, K, folate, calcium, potassium, and iron just to name a few.
Since it’s the new year, it’s a great time to try a new healthy recipe. Raw kale can sometimes be bitter for my liking on its own, so I usually sauté the kale to ease back on the bitterness. It’s a simple recipe that just takes a few minutes, and it goes great with almost any meal!
Simple Sautéed Kale
- Kale (typically 1.5-2 leaves per person since it shrinks during cooking)
- Olive oil
- Salt and pepper to taste
- Wash kale in cold running water and pat dry with a paper towel.
- In a medium skillet, pour enough olive oil to be able to spread and coat pan. Put stove at medium heat.
- Remove kale leaves from the stems and add to the skillet to cook.
- After all kale is in the skillet, add salt and pepper. Stir kale to spread seasonings and periodically throughout cooking time for even heating.
- Kale is finished once it is slightly wilted. Remove from skillet and enjoy!