Sauteed Red Kale

Ingredients:

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

Method:

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 πŸ™‚

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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Kale is full of good-for-you vitamins and minerals so eat it up!Sauteed Red Kale
Cook Time
15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Rinse and trim the kale.
  2. Heat oil in a large skillet. Add kale and vinegar.
  3. Cook until tender, about 15 minutes. You can cook them even longer, if you like them more tender.
Recipe Notes

The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood πŸ™‚

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

3 Comments

  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!

  2. Talita Souza says

    Hello. I’m new here!
    You need to make “feijoada”! It’s delicious. Do you know? I love! I was born in RJ but I live in EspΓ­rito Santo. Here is famous a “moqueca capixaba”! A kind of cooked fish (that capixabas not read me), but but very tasty. There are special spices.
    About kale, here I find green kale and the leaves are different from your photos.
    My mom makes kale so: winding kale leaves and cuts (very thin). In a skillet, she gilds the garlic in olive oil then, she put on kale. It’s a only way I eat kale!rs
    Please, make other Brazilian foods.
    I met your blog today and I’m loving.
    Congratulations.
    (excuse my English)rs

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