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Italian Sauteed Kale

Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and certain types of cancer. It is also an excellent source of calcium.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 1 pound kale
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt

Directions

  1. Step 1

    Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.

  2. Step 2

    In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.

  3. Step 3

    Cover; reduce heat. Cook until tender, 30 minutes.

Source
Everyday Food, January/February 2003

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Reviews (4)

  • pammer2000 24 Jan, 2013

    Simplistic excellence. I've been making kale all wrong (parboiling first). This slow saute brings out the excellent sweet flavor of fresh kale. Will definitely make it this way from now on. Add a sprinkle of red pepper flakes for interest.

  • Tinequa 20 Apr, 2010

    Dear Martha my aunt love your recipes and this time she is going to try the satueed kale and she wanted to know if she would have to wash them as many times as poke salad or if the kale is a resemblense to poke salad in any way on how it is prepared?

  • Tinequa 20 Apr, 2010

    Dear Martha my aunt love your recipes and this time she is going to try the satueed kale and she wanted to know if she would have to wash them as many times as poke salad or if the kale is a resemblense to poke salad in any way on how it is prepared?

  • beagle28 22 Apr, 2009

    It was so good! It had a rather unexpected flavor... maybe umami?