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The Most Awesome Sautéed Kale

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A flavorful and nutritious sautéed kale side dish made with tender lacinato kale, aromatic shallots, garlic, and a splash of broth, enhanced with a subtle kick of red pepper flakes.

Ingredients

1 large bunch lacinato kale, washed and coarsely chopped

2–3 tablespoons coconut oil or olive oil

1/2 teaspoon crushed red pepper flakes (adjust to taste)

2 cloves garlic, minced

2–3 shallots, sliced into rings

1/2 cup chicken or vegetable stock

Kosher salt and black pepper to taste

Instructions

  1. Heat the coconut oil in a large sauté pan over medium heat.
  2. Add the sliced shallots and cook for 2–3 minutes until they become translucent.
  3. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute while stirring frequently to prevent burning.
  4. Add the chopped kale to the pan, followed by the stock, salt, and pepper.
  5. Mix well, cover the pan, and cook for 5 minutes, tossing occasionally.
  6. Remove the cover and continue cooking until most of the broth has evaporated.
  7. Serve hot and enjoy!

Notes

  • Use lacinato kale for a milder, more tender leaf, but curly kale can be substituted.
  • Adjust red pepper flakes to control the spice level.
  • Substitute coconut oil with olive oil or avocado oil if preferred.
  • For a vegan version, use vegetable stock and plant-based oil.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of broth or water to prevent drying out.
  • Add protein like cooked chicken or bacon for a heartier dish.
  • Top with toasted nuts or seeds for added crunch.
  • Finish with lemon zest for a fresh citrus note.

Nutrition

Find it online: https://recipesbyjanet.com/the-most-awesome-sauteed-kale/