How to Cook sautéed kale with olive oil, garlic, salt and pepper
When you sauté kale, it tends to retain all of its nutritional value, whereas boiling and steaming kale will kill the vitamin-enriched goodness. So, this simple kale side dish should be in every cook's recipe box. Kale by itself has a rather bitter flavor, but when cooked in soup or even just briefly with garlic and oil, it's delicious. Harvard University's Martin Breslin shares a quick side dish that's good for you, goes with fish or meats, uses only one pan, and clean-up is a breeze. Best of all, your body will appreciate the antioxidant boost that comes from kale.
Serves 3 as a side dish
* olive oil/canola oil blend (to coat the pan)
* 1 large bunch of kale, rough chopped
* 1 heaping tsp garlic, minced
* kosher salt & pepper to taste
1. Heat a sauté pan on high heat and add the oil blend to coat the ban. (The blend of canola and olive oil will keep the oil from burning)
2. Add kale to the pan and sauté until kale slightly wilts
3. Add garlic to the pan and quickly sauté (don't let it burn!)
4. Season with salt and pepper to taste and you're done!