15 minutes
A flavorful side dish featuring tender kale sautéed with garlic and finished with a tangy red wine vinegar.
Garlic Clove, peeled and sliced
each
Kale, stemmed and coarsely chopped
0 oz
cups
to taste
to taste
to taste
tablespoons
1. Heat oil and cook garlic
Start by heating the extra-virgin olive oil in a large sauté pan over medium-high heat until it shimmers. This is your cue to add the garlic. Cook the garlic slices gently until they become soft, ensuring they don’t turn brown, as burnt garlic can taste bitter.
2. Add kale and stock
Next, increase the heat to high and add the coarsely chopped kale to the pan. Pour in the vegetable stock. Cover the pan and let the kale steam for 5-7 minutes. This method quickly softens the kale while keeping it a vibrant green.
3. Cook uncovered and season
After the kale is tender and wilted, uncover the pan and continue to cook for another 1-2 minutes. Stir occasionally to help the liquid evaporate completely, ensuring the kale doesn't become soggy.
4. Season and add vinegar
Finally, season the kale with a generous pinch of kosher salt, freshly ground black pepper, and red-pepper flakes. Add the red-wine vinegar and toss everything together to combine, allowing the flavors to meld beautifully. Serve immediately for a deliciously savory and tangy side dish.
Turn the side dish into a main by adding proteins such as crispy pancetta, grilled chicken, tofu, or even legumes like chickpeas or lentils. This will add a variety of textures and make the dish more filling.
Replace kale with other hearty greens like collard greens, Swiss chard, or spinach. Each green will bring a slightly different flavor and texture to the dish, but the cooking technique remains similar. For tender greens like spinach, reduce the cooking time as they wilt more quickly.
Introduce extra flavors with ingredients such as red pepper flakes for heat, a sprinkle of parmesan for umami, or toasted nuts for crunch. Fresh herbs like basil, thyme, or rosemary can also be added for a fresh flavor boost.
Swap out red wine vinegar with other acids like lemon juice, balsamic vinegar, or apple cider vinegar. Each acid will interact with the greens differently, and some may pair better with certain fats or aromatics.
Sprinkle some grated Parmesan, Pecorino Romano, or nutritional yeast (for a vegan option) over the kale once it's cooked for a cheesy umami flavor.
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