Oh so cheap!
At the markets on the weekend I spotted a bargain. A bunch of kale for only 50c. Normally kale is pretty cheap, but has never been that cheap before. I couldn’t resist… so I bought a bunch.
Kale is a type of cabbage which is a rich source of vitamin A, vitamin C, vitamin K, vitamin B6, folate and manganese. There are many different varieties of kale which are eaten in many different countries. With wonderful health properties, it’s no wonder it’s one of today’s super foods.
I’ll admit that I had no idea how to prepare it but was eager at least to do something with it other than chop it up into a salad as you often see at food court salad bars. That’s when I entrusted Google to deliver some tasty meal ideas. What surprised me was how versatile kale actually was. I saw it added to soups, casseroles, into pasta dishes and into dips. When I saw this sauteed kale recipe, I knew I wanted to give it ago for dinner. After all… the recipe was quick to make with only a few ingredients required. I adapted the recipe a little – added more garlic and omitted the vinegar – but you can add/remove these depending on what flavour you’re after.
While us adults really enjoyed this side dish of sauteed kale, the kids weren’t terribly keen. To Caitlyn’s credit she at least gave it a go and while she said the sauteed kale was tasty, she didn’t eat much more of it.
Would I make it again? For sure!
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Sauteed Kale
Ingredients
- 600 g kale, washed and leaves coursely chopped
- 2 tablespoons olive oil, crushed
- 1 onion, medium, roughly diced
- 4 cloves garlic
- 1/2 cup chicken stock, or water
- salt
- Pepper
Instructions
- Heat olive oil in a large saucepan or wok over medium-high heat.
- Add both garlic and onion and cook until soft but not coloured.
- Add the stock and kale, toss to combine. Cover and cook for 5 minutes.
- Remove cover and continue to cook, stirring until all the liquid has evaporated.
- Season with salt and pepper to taste. Serve immediately.
Notes
- You can substitute to chicken stock for vegetable stock, or just use water.
- Depending on your taste preference, you can add either 2 tablespoons of red wine vinegar, 2 tablespoons of balsamic vinegar, or 1 tablespoon of freshly grated parmesan cheese to the cooked kale just before serving.