Sautéd Kale



  1. Rinse the kale leaves off in cold water. Shake off excess water or pat dry with a dish towel.
  2. Remove leaves from stems and loosely chop into bite-size pieces.
  3. Discard stems.
  4. Place kale leaves in a wok.
  5. Add water.
  6. Sprinkle with salt and pepper.
  7. Add garlic and toss.
  8. Cover and let simmer on low heat for 15 to 20 minutes; tossing occasionally. Check the kale every 5 minutes and add more water if the wok seems dry.
  9. During last 5 minutes of cooking add balsamic vinegar. Toss and cook uncovered. The water will evaporate off and allow the kale to crisp up a bit.
  10. Kale is cooked when leaves are tender and garlic is golden brown in color.


Makes 4 servings.

You will find that the uncooked kale leaves will fill a wok to the brim. After they have cooked for about 10 minutes they will compress and just fill the bottom ¼ of the wok bowl.

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