More 2 Photos

Kathy's Sauteed Kale Recipe

Recipe by: Kathy Young

"An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook10 m
Ready In20 m

1Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
2Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.

Footnotes

Cook's Note:
This is a tasty side dish. I serve it with tofu and rice and some sauteed baby bella mushrooms for a wonderful vegetarian meal. I want to try adding some onions and mushrooms to it as well...or sliced red peppers...there is a lot that can be done! Enjoy.
You can tear kale into smaller pieces or leave whole as I do. Depending on the kind of kale you have, you may want to remove any thick stalks first.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients

8 servings
67 cals

1 tablespoon olive oil
1 teaspoon minced garlic
12 cups chopped kale
1/4 cup water
1/2 teaspoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 splash soy sauce, or more to taste
1 pinch ground black pepper, or more to taste

Nutrition

Amount per serving ( 5 total)

Calories:

67

3%
Fat:

2.4

4%
Carbs:

10.4

3%
Protein:

3.4

7%
Cholesterol:

0

0%

Based on a 2,000 calorie diet

2 Photos in the recipe

view all photos

You maybe like