Sautéed Kale

We used red Russian kale for this simple recipe, but a variation is provided that shares a few different types of kale that sauté well. To make it flavorful, we’ve added onion, garlic, and vegetable broth. Give it a try!

Ingredients:

• 12 large red Russian kale leaves or other kale leaves
• 1 tablespoon olive oil
• 1/4 large yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup gluten-free vegetable broth

Directions:

1. Remove the stems from the kale and chop into 1/2-inch pieces. Set aside. Tear the leaves into 3-inch pieces. Set aside apart from the chopped stems.
2. Heat the olive oil in a medium skillet, then add the onion. Sauté for 1 minute or until just translucent.
3. Add the garlic. Sauté for 1 minute, tossing quickly to heat the garlic without burning it.
4. Add kale stems. Toss to coat.
5. Add the broth. Reduce heat to medium-low, partly cover and simmer for 3 minutes or until the liquid has nearly evaporated.
6. Add the kale leaves. Sauté for 1 minute or until heated and tender. Remove from heat, and serve!

Variations:

1. Replace the red Russian kale with another type of kale. You might try lacinato kale, also known as tuscan kale or dinosaur kale, or curly green kale.
2. When adding the broth, also add two carrots that have been sliced into thin rounds or julienned.
3. If you just want the leaves, discard stems and omit step 4.
4. After cooking, taste. If you think it needs something more, add some sea salt and freshly ground black pepper to taste.
5. After cooking, drizzle with 2 teaspoons apple cider vinegar.

Yield: Makes 1 to 2 servings.

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