Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Sautéed Kale

Published by Sam Sifton in NYT Cooking

This is a technique that elevates basic sauteed greens into something even more savory and tender

INGREDIENTS

  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 large bunch kale, stemmed, with leaves coarsely chopped
  • ½ cup vegetable stock, white wine or water
  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  • 2 tablespoons red-wine vinegar

PREPARATION

    1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
    2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

    Source: http://cooking.nytimes.com/recipes/12874-sauteed-kale