Black kale is a typical vegetable of the autumn and winter seasons, appreciated for its intense flavor and nutritional properties. Preparing sautéed black kale is one of the simplest and quickest ways to enhance its taste. This recipe is perfect as a light side dish or as a base for more elaborate dishes. With just a few ingredients, like garlic, extra virgin olive oil, and a pinch of salt, you can bring a healthy, tasty, and vitamin-rich dish to the table. Try it yourself!
Here you can find some tasty side dish recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients
- 1.1 lbs black kale
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Slotted Spoon
- 1 Pan
- 1 Colander
Steps
To prepare sautéed black kale, first, clean the kale: remove the central ribs from the leaves by pulling slightly upwards, or you can cut them with a knife. Thoroughly wash the leaves under running water.
Place a pot on the stove and fill it halfway with water, bringing it to a boil. Once the water boils, add the black kale leaves, cover with a lid, and cook for 15-20 minutes.
After cooking, drain the kale using a slotted spoon and place it in a colander to drain the excess water. Meanwhile, in a pan, pour 3-4 tablespoons of extra virgin olive oil and add the garlic clove, halved and core removed. Sauté the garlic over low heat until golden, then add the black kale and salt to taste. Cook for a few minutes, just enough to flavor the kale.
And here is your tasty sautéed black kale, ready to be served to your guests!
Conservation of Sautéed Black Kale
You can keep the kale for a couple of days in the fridge, in an airtight container. Before consuming, heat it in the pan for a few minutes.
