The recipe for an easy and tasty side dish, sautéed kale is truly delicious. Kale is a typically winter vegetable, widely used for preparing well-known dishes like the famous Tuscan ribollita. It’s very easy to prepare and pairs well with strong-flavored main courses. Cooked this way, it’s also perfect for filling savory pies or enriching stuffings. Let’s get to work and prepare sautéed kale together.
OTHER TASTY SIDE DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Preparing Sautéed Kale
- 2 bunches kale
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 chili pepper
- to taste salt
Tools
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- Pan
Steps for Preparing Sautéed Kale
To prepare the kale, start by washing it leaf by leaf. Dry them and remove the central part of all the leaves. Simply hold the base of the stem firmly and with the other hand, slide it to detach the darker part of the stem.
Bring plenty of salted boiling water to a boil. Drop in the leaves and blanch them for about fifteen minutes. Drain them, let them cool slightly, and squeeze them.
In a pan, pour a drizzle of oil. Add the garlic and chili pepper. Add the kale, salt, and let it season for 5-10 minutes. Serve the sautéed kale.
Storage
You can store kale in the fridge for two or three days.
