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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


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


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

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

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

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