Recipe: Sauteed Red Kale


1 bunch red kale
olive oil
vinegar (red or white wine)


1. Rinse and trim the kale. Kale is full of good-for-you vitamins and minerals so eat it up!

2. Heat oil in a large skillet. Add kale and vinegar. The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood :)

3. Cook until tender, about 15 minutes. This photo shows the greens halfway. You can cook them even longer, if you like them more tender.

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  1. Danielle Carlotti-Smith says:

    Hi! The beans and accompanying meat look fantastic. I’m quite literally salivating after looking at your pictures and video! I wish I had known you back then as I would have volunteered to supply you with some additional ingredients that are indispensable for feijoada, and which sadly, we can’t buy in Tulsa. (My parents mailed me a care package from Miami, which has a huge Brazilian community). Feijoada, which is typical of Rio, where I’m from, is always served with farofa (made from manioc -kind of like cassava – flour); also, we always use collard greens rather than kale, chopped up really finely (no veins or stems) and sauteed with onions and/or garlic, salt and pepper (no vinegar). They are not bitter at all. Maybe the kale is an alternate dish I’m just not familiar with.

    • Sasha Martin says:

      I wish I had known you then, too! It’s so much more fun learning from family recipes. We should still make it together sometime!

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