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.

Advertisement

Ingredients

Directions

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

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

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

Reviews (4)

21 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
01/24/2013
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.
Rating: Unrated
04/20/2010
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?
Rating: Unrated
04/20/2010
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?
Advertisement
Rating: Unrated
04/22/2009
It was so good! It had a rather unexpected flavor... maybe umami?