Kale is considered one of the “super foods” of the world. Kale is lutein rich, an important nutrient for eye health. Kale, like other healthy greens, are high in antioxidants. Kale can be eaten raw in salads or cooked. For many southern cooks, kale greens are prepared similar to collard greens. This recipe is a healthier option for a sauteed dish that can be eaten as a meal or used as a side dish.
- 2 tbs Olive Oil
- 1 Clove of Garlic, minced
- 1 Small Onion, diced
- 8 oz Kale, chopped
- 1/2 c Shredded Carrots
- 1/2 c Grape Tomatoes
- 1/4 tsp Kosher Salt
- Cracked Black Pepper
- Heavy Pinch of Red Pepper Flakes
- 1/4 c Chicken Stock
- 1 tsp Red Wine Vinegar
- 1 tsp Soy Sauce
Heat a large skillet over medium heat. Add olive oil and garlic while heating. The garlic will infuse the olive oil with flavor.
Add the diced onion and saute 3 to 4 minutes until it begins to soften.
Add chopped kale greens. It will look like a lot of kale but it will cook down, a lot. Add carrots and grape tomatoes.
Season with salt, pepper and red pepper flakes.
In a measuring cup mix chicken stock, red wine vinegar, and soy sauce. Pour over kale.
Saute for 5 minutes.
You’ll have a flavorful hot salad for lunch or serve as a side dish with your evening meal.