We used red Russian kale for this simple recipe, but a variation is provided that shares a few different types of kale that sauté well. To make it flavorful, we’ve added onion, garlic, and vegetable broth. Give it a try!
- 12 large red Russian kale leaves or other kale leaves
- 1 tablespoon olive oil
- 1/4 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup gluten-free vegetable broth
- Remove the stems from the kale and chop into 1/2-inch pieces. Set aside. Tear the leaves into 3-inch pieces. Set aside apart from the chopped stems.
- Heat the olive oil in a medium skillet, then add the onion. Sauté for 1 minute or until just translucent.
- Add the garlic. Sauté for 1 minute, tossing quickly to heat the garlic without burning it.
- Add kale stems. Toss to coat.
- Add the broth. Reduce heat to medium-low, partly cover and simmer for 3 minutes or until the liquid has nearly evaporated.
- Add the kale leaves. Sauté for 1 minute or until heated and tender. Remove from heat, and serve!
- Replace the red Russian kale with another type of kale. You might try lacinato kale, also known as tuscan kale or dinosaur kale, or curly green kale.
- When adding the broth, also add two carrots that have been sliced into thin rounds or julienned.
- If you just want the leaves, discard stems and omit step 4.
- After cooking, taste. If you think it needs something more, add some sea salt and freshly ground black pepper to taste.
- After cooking, drizzle with 2 teaspoons apple cider vinegar.
Yield: Makes 1 to 2 servings.
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