Oh kale, so many people hate you, but it’s not your fault. All those years as a garnish on tacky buffet lines didn’t help your image. But we – the people who know you can be better – are here for you. We’re here to make you into delicious things, like Sautéed Kale with Orange and Garlic.
Sautéed Kale with Orange and Garlic
This recipe calls for Lacinato Kale, otherwise known as Dinosaur Kale, because I think it’s the best tasting and most tender of the Kale family. But any kind will work great; or if you’re making a double batch, feel free to grab two different kinds.
If you’re paying attention, you might notice that the above photos have greens other than kale. And if you’re really looking for extra credit, you know that they are from my first cookbook, The Zenbelly Cookbook!
Sautéed Kale with Orange and Garlic
Help Kale shake its bad rap with this simple, tasty dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 big bunch lacinato kale (about 3/4 pound stemmed and roughly chopped)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic ( sliced)
- 1/2 teaspoon finely ground sea salt
- 1/2 C freshly squeezed orange juice (blood orange, mandarin, tangerine, whichever you like)
- reduced balsamic vinegar (optional (see note))
Instructions
- Wash the kale and leave some of the water clinging to the leaves.
- Heat a large, high-sided skillet with a lid over medium heat and add the oil. Once it’s shimmering, add the garlic and cook for about 2 minutes, or until golden brown.
- Add the kale and salt to the skillet and stir into the garlic and oil with tongs. Once it’s all bright green, pour in half the orange juice and put on the lid.
- Cook for 5 minutes, or until the kale is wilted and softened. Check it once or twice to make sure the liquid hasn’t all evaporated. If it has, turn down the heat and add a little bit more of the juice.
- Push the kale to one side of the pan and add the rest of the orange juice. Simmer until most of the liquid is gone, and then stir the kale into the remaining reduced juice.
- Drizzle with reduced balsamic, if using.
Notes
To make Reduced Balsamic, simply simmer about a cup of balsamic vinegar over medium heat until it’s reduced by about half, and has thickened to the consistency of a syrup. Store in a glass jar and drizzle over anything you want to make extra delicious.
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Rhonda says
Love this recipe! It was a great complement to roasted butternut squash and nut-based chorizo last night. Big hit!