I love kale. My boys love kale. Even my husband goes for it. Kale is a universally favorite vegetable in our family. And boy am I lucky since it’s a superfood. Given our collective kale obsession, I am always looking for more ways to cook kale, and this is one of my favorites.
Let’s not forget that kale is one of those”naturally gluten free” foods as my friend Shirley would say. So try it, you just might like it.
Sauteéd Kale
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bunch kale, trimmed and chopped into 1-inch strips
- ¼ teaspoon celtic sea salt
Instructions
- In a large saute pan, heat oil over medium heat
- Reduce heat to medium low and add onion
- Sauté for 15 minutes until caramelized
- Add kale and sauté for 5 minutes uncovered
- Cover pot with a lid and sauté for 1-2 minutes until wilted
- Add salt and serve
Equipment
Sometimes I like to throw a few thinly sliced carrots into this dish to add a bit of color. Have you ever sautéd kale before? What other veggies or seasonings do you enjoy adding to your sautéed kale? Leave a comment and let us all know.
Here are some more gluten free kale recipes you might enjoy:
–Sauteed Kale with Garlic and Onion (Melting Tuscan Kale) from Kalyn of Kalyn’s Kitchen
-Kale Caesar Slaw from Silvana of Dish Towel Diaries
–Sautéed Kale & Mushrooms from Carrie of Ginger Lemon Girl
Nicole says
My family makes a sauteed kale dish that’s similar, but we normally add bacon (usually turkey) at the beginning, and then add a diced apple when the onions are about halfway done. Then we usually only saute the kale for 1-2 minutes at the end, and we add some balsamic vinegar for some tang, too.
This version also looks delicious!
Alison says
That sounds really good with the bacon! My husband and I eat turkey bacon a lot, I’ll have to try that! Thanks for the tip:)
Caroline Bull says
My girlfriend and I do this, but we use a little bacon instead of the olive oil.
Katie says
I make pretty much the same recipe (including the occasional carrot for color) but I like to add a lightly crushed garlic clove in the beginning, and a splash of vinegar at the end. I love using red onion, and then the splash of vinegar turns them bright pink, with the green that is very pretty too.
Lynn Krukowski says
Wow, so many ideas! I do the steamed with nutmeg too or cut fine, raw as a salad and no one in this house will eat it but me. Guess I will try these great suggestions next – thanks
Chrysann Rudig says
In Michael Ciarello’s new cookbook, Bottega, he shares a recipe for 5-Onion Cavalo Nero, and recommends using lacinato kale for the “black cabbage.” It is divine! The recipe makes an enormous batch, but it’s delicious to eat at room temperature, or even cold as a salad. I enjoyed it for days after it was served.
ann says
cayenne, nutmeg, sesame oil, sesame seeds, sunflower seeds, almonds. shallots and mushrooms. We LOVE kale here too. My kids gobble it right up. I put kale in the homemade pizza sauce last night.
One of our fave kale dishes is a rustic kale tart. I love to put kefir cheese and parmesan on the bottom, kale (mixed with mushrooms/onions/and the what-nots and saute first), sometimes sausage or ground beef. Top with more parmesan and bake until golden. Delicious and wonderful leftovers if there are any.
Maria says
Kale is my favorite leafy green. I sautee onions and garlic (sliced thinly) in olive oil, add kale (cut into strips) along with 1/2 – 1 cup of vegetable broth. I turn the heat to high, cover and cook for about 5 minutes. Uncover and cook until most of the liquid evaporates. I add toasted pine nuts, a splash of red wine vinegar, and celtic sea salt. Yum! I also sometimes add sliced mushrooms in the first step and some red pepper flakes in the last step.
Sarah says
I think me and my fiancee (who’s name happens to be Kael, pronounced the same way, I really can’t get enough :) eat sauteed kale at least four times a week for breakfast.
He loves it with red bell peppers and onions, but my favorite is with balsamic vinegar
Brooke says
I love kale too! I eat it several times a week…one of my favorite ways to top sauteed kale is with toasted pumpkin seeds. It adds a great crunch!
audrey says
Love Kale…a dash of sherry vinegar at the end is great!