Sautéed Kale ... base recipe with our favorite variations
Base recipe:
200g bag of Salty River Farm kale, any variety chopped up into bite-sized bits
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon chili powder or chili flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon chili powder or chili flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
Coarsely chop the kale. Rinse, but do not dry.
Heat the oil in large, wide, high-sided sauté pan over medium heat.
Add the garlic and chili, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.
We make variations on this base recipe frequently. It makes a quick, nutritious and tasty meal.
Our favorite is pork or chicken mince variation, frying the mince first until brown and adding in some coriander, fish sauce and soy sauce to taste.
Other variations we like:
Toasted Chickpea and bacon
Roasted pumpkin cubes and toasted cashew nuts