sautéed kale with cider vinegar
This simple sauteed kale with cider vinegar is about as basic as it gets, but it is an unbeatable combination. The sweet golden onions, salt and vinegar make the greens sing!
My On-and-Off Affair with Journaling
I used to keep a journal. I started keeping one as soon as I was first able to write. My parents bought me a little blue and white gingham checked book with a little lock and key. It had a label on the front with a buzzing bee, and it came with the cover printed in loopy script that read “My First Diary.” I thought it was the most grown-up thing to own. I hid it in a drawer in my room. Though I was possibly the worst speller on the planet, I took to writing in it easily and never looked back.
That was the first of many diaries over the years. The entries morphed from two or three sentences that seemed to be written in some sort of code because I was so paranoid that my older sister would steal and read it (I have no idea what I was trying to hide) to entries about how mad I was at my best friend, Dee. To lengthy and drool-inducingly boring entries about certain boys in my class. Accompanied by my practicing my signature with their last name at the end!
The spelling only improved by a small degree.
The college years were quite — how do you say — colorful, and I have considered locking those volumes away so that my daughters don’t get their hands on them at some time and find out what kind of mischief I got into in those years.I always loved working through problems by writing them out and forcing myself to put words to my feelings. It gave me clarity and I loved re-reading back through old entries occasionally.
I’m not sure if it was a coincidence that around the time that I had my kids I gradually stopped writing as often. Or maybe it was writing this blog, but I haven’t written in my last journal for years and years. Toward the end, I kept feeling the need to catch my journal up every time I got back to it. (As if it were a person who wouldn’t understand if I didn’t recap.) That only made writing more and more cumbersome the longer I went. But, part of it also was that I didn’t feel the need to write in it anymore.
One side of me misses writing in a journal, not that my writing was ever any good. I never closed any entries up with a final conclusion. It was a string of consciousness. I didn’t have to make anyone laugh, or suck anyone in with a hook. I didn’t have to worry about offending anyone.
Why am I telling you all this and showing you photos of sauteed kale with cider vinegar? The answer is there is no real reason. I just was inspired by this great list of writing prompts Rebecca mentioned in one of her epic link love posts. I felt moved by the one asking about journaling and blogging and the difference between the two. So maybe today I’ll take a page out of my journal’s book and give you disparate unrelated string of consciousness. Kale and keeping a diary.
How to Sauté Kale
This simple recipe for sauteed kale with cider vinegar is arguably the best way to cook kale (although I do love throwing it into soups and stews as well!). Sauteed kale is incredibly easy to make, and it transforms the slightly tough, earthy greens into a dish even kids will love. Here’s how I make this sauteed kale recipe:
1. Brown the onion — Heat oil in a large skillet over medium-high heat, then add the chopped onion and salt and cook. Be sure to stir often until the onion starts to soften and brown.
2. Sauté the kale — Add the kale and stir to coat with the onions. Add a few tablespoons water, then cover and cook for 2 minutes. Stir again and check to see if you need to add in any more water (you don’t want the skillet to become dry). Cover and continue cooking until the kale is tender.
3. Stir in the cider vinegar — Stir in the vinegar before serving.
In total, this sauteed kale recipe takes about 15 minutes to whip up and can easily be doubled or tripled to feed a crowd.
Did you keep a journal at one time or do you now?
Bloggers and writers, do you ever use writing prompts?
More Healthy Kale Recipes:
4-Ingredient Kale Cheddar Soup
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For more on kale, be sure to check out this Ultimate Guide to Kale!Print
Here is a basic and easy recipe for sauteed kale with cider vinegar. Simply sautee the onions and kale in olive oil, add some water to allow it to steam, and then finish with cider vinegar after it comes off the heat. Vegan, paleo and naturally gluten-free.
- 4 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- ½ teaspoon coarse kosher salt
- 12 cups chopped kale (stems removed)
- 2 to 4 tablespoons water
- 2 teaspoons cider vinegar
- Heat oil in a large skillet or large Dutch oven over medium-high heat. Add onion and salt and cook, stirring often until the onion starts to soften and brown, 3 to 5 minutes.
- Add kale and stir to coat with the onions. Add 2 tablespoons water, cover and cook for 2 minutes. Stir again and check if there is moisture on the bottom of the pan. If it has dried up, add 1 to 2 more tablespoons of water. Cover and continue cooking, until the kale is tender, 3 to 5 minutes more.
- Remove lid and stir in vinegar before serving.
0 g Added Sugar, 0 mg Cholesterol
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 0 g
- Sodium: 360 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
And don’t miss the 9 healthy kale recipes I shared on the Healthy Living Blog as part of my ongoing brand ambassadorship with them.