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| Kathy's Sauteed Kale |
"An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce and vegetable base."
Ingredients :
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 12 cups chopped kale
- 1/4 cup water
- 1/2 teaspoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
- 1 splash soy sauce, or more to taste
- 1 pinch ground black pepper, or more to taste
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 20M |
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- Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
- Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
Notes :
- This is a tasty side dish. I serve it with tofu and rice and some sauteed baby bella mushrooms for a wonderful vegetarian meal. I want to try adding some onions and mushrooms to it as well...or sliced red peppers...there is a lot that can be done! Enjoy.
- You can tear kale into smaller pieces or leave whole as I do. Depending on the kind of kale you have, you may want to remove any thick stalks first.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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