Kale with Garlic and Oil. Kale sautéed with garlic in extra virgin olive oil, vegetable broth, balsamic vinegar, and served with a pinch of crushed red pepper flakes.
I have to admit, I am not a fan of kale. I have had it a few times in my adult life and I just don’t like it. I love many other vegetables and eat vegetables several times a day, but there is just something about kale I do not like. I have prepared kale several ways with different flavors and cooking methods (sauté, bake, roasted, in soup) and just don’t like it.
This recipe was another attempt to eat kale. I prepare broccoli rabe, which I love, in a similar fashion as this recipe. The vinegar helps to cut the bitterness of the broccoli rabe and the vegetable stock helps to cook down the broccoli rabe stems. So why not cook kale the same way?
As it turns out, I actually liked the flavor of the kale in this recipe, but still did not like the kale. Kale is just to textured and chewy for my taste. I will keep trying different recipes because I am stubborn, but for now, kale is still not a vegetable that I will be eating on a regular basis.
If you love kale and have some surefire ways that are delicious please share them. I would love to eat more kale because it is so healthy.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Kale with Garlic and Oil
Preparing the Spinach:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the kale, salt, and black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the vegetable broth and balsamic vinegar and bring to a simmer. Cook for 10 minutes, mixing occasionally, or until the kale with garlic and oil is tender.
To Serve the Kale with Garlic and Oil:
- Serve the kale with garlic and oil with a pinch of crushed red pepper flakes as a side dish.
- Pair this dish with lemon herb shrimp or pork with beans and tomatoes for a complete meal.
The Recipe
Kale with Garlic and Oil
Ingredients
- 2 bunches (8-10 leaves) sliced or 2 bags of sliced kale
- 2 cups vegetable broth
- 4 cloves of garlic sliced
- 2 tbsp. balsamic vinegar or red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ tsp. salt
- ¼ tsp. black pepper
- Pinch crushed red pepper flakes
Instructions
- Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Spinach:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the kale, salt, and black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the vegetable broth and balsamic vinegar and bring to a simmer. Cook for 10 minutes, mixing occasionally, or until the kale in tender.
To Serve:
- Serve the kale with garlic and oil with a pinch of crushed red pepper flakes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Invent Your Recipe
Nutrition
Invent Your Recipe:
For this kale with garlic and oil dish I am letting the kale shine as the main ingredient and adding in some extra virgin olive oil, garlic, and vinegar to compliment the taste and texture of the kale. Kale is a tough vegetable and sometime needs to be cooked for a while for it to become tender. In addition, it can tend to be bitter. So as I do with broccoli rabe, I am adding in some vinegar to help with the bitterness and vegetable stock to help cook down the kale.
If you are looking for some additional flavor I would recommend adding in some red onion and diced tomatoes to this recipe. Sauté the red onion with the garlic and then add in the diced tomatoes when you add the vegetable broth.
Other ingredients that would also work with the kale are mushrooms, sweet potatoes, carrots, beets, black beans, red kidney beans, cannellini beans, sun dried tomatoes, and red peppers.
If you are not a fan of kale, as is the case with me, this recipe will also work with the kale substituted. Spinach, swiss chard, collards, mustard greens, and escarole will all taste great with this recipe. The cooking times with vary depending on the greens you choose, however, the steps and other ingredients apply.
