This vegan, paleo, and naturally gluten-free sauteed kale with cider vinegar is a basic and easy recipe that is the perfect side for any meal.
- 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.
- If you are sensitive to the sour taste of apple cider vinegar, feel free to swap in balsamic vinegar in the same amount
- Leftover sautéed kale can be stored it in an airtight container in the refrigerator for up to 3 days. Leftovers taste delicious cold or warmed back up in a skillet. If you are warming up, make sure to add a tablespoon of water to add moisture.
- Preparing kale: kale stems tend to be thick and woody and should be removed as they are not palatable. To remove, simply grasp the stem and run your hand up the stem, tearing the leaf as you go. Once removed, wash and chop the leaves.
- 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