Quick Kale Saute

Ingredients

Italian Saute

• 1 head standard kale or italian toscano kale, rinsed well and ribs removed
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 cup sliced red onion
• 1/2 teaspoon oregano
• 3 tablespoons pine nuts
• fresh lemon juice
• salt
• fresh ground black pepper
• 1/2 cup red bell pepper, thinly sliced (optional)

Asian Saute

• 1 head kale, rinsed well and ribs removed
• 1 garlic clove, minced
• 1/2 teaspoon freshly grated ginger
• 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or toasted sesame oil (I use a 75/25 combination of both oils)
• 2 scallions, sliced, include green and white parts
• 1 tablespoon water or fresh stock
• salt
• 2 tablespoons brown sesame seeds
• 1/2 cup red bell pepper, thinly sliced (optional)
• fresh lime juice

Directions

1. 1

   Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.

2. 2

   Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.

3. 3

   Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.

4. 4

   Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.

5. 5

   Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.

6. 6

   Saute the kale mixture just until wilted but not slimy, about another.

7. 7

   2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.

8. 8

   Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.

9. 9

   Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.