Does kale need to be cleaned prior to cooking?

Yes. 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, chop the leaves and wash in a salad spinner

Can you eat yellow kale leaves?

In short, yes, it is safe to eat the yellowed leaves but, they will have a more bitter taste. Most dark leafy greens including kale, are nutrient-dense superfoods. When the leaves begin to yellow, the nutrients start to diminish meaning you won't get the same nutritional punch as you would from the bright green leaves.

Why do you add vinegar to kale?

Kale has a slightly bitter taste that can be offputting for some palates. Vinegar is a traditional accompaniment because it is sour which balances the bitter taste. In this recipe, we also have a bit of sweetness from the onions and salt to make the kale even more palatable.

What are more variations to try?

Instead of cider vinegar, fresh lemon juice is another option as are other types of vinegar. If you prefer a less bold vinegar flavor, balsamic vinegar or seasoned rice vinegar are also options. You can also add a pinch of red pepper flakes and a grind of black pepper to add a little heat to the recipe. Instead of onion, try finely chopping a few garlic cloves and cook them until they are just starting to brown slightly before adding in the kale.

How do you get the bitterness out of sauteed kale?

Once kale is cooked it is hard to make it less bitter but there are two things that will help it taste less so. One is to add a splash of something sour like vinegar or lemon juice. Keep in mind it is important to balance the sour taste with salt. And secondly, adding sweet cooked onions to the kale will also help to make it taste less bitter. If you are particularly sensitive to the bitterness of kale and other greens like broccoli rabe you can blanch them, drain them well and then sautee them. This will help tame any bitter taste.

Should you blanch kale before sauteing?

I do not usually find it is necessary to blanch kale before sauteeing it if I pair it with sweet onion, a splash of acid and salt to balance it all. However if you are sensitive to the bitterness in kale or are just starting to come around to enjoying it, takin the time to blanch it is a great way to make it taste less bitter. Keep in mind the blanched kale will be wet and will splatter when added to hot oil so squeeze out excess moisture and use caution when adding it to your sauté pan.

How do you cut kale for sauteing?

Hold the kale stem in place and run your hand along the leaves to remove the leafy part of the stalk. Discard the stem or chop finely and add with the onions. Stack a few of the leaves together and buch slightly to make the size of the pile more reasonable. Chop lengthwise a few times then cut crosswise into medium bite sized pieces.

The Best Sauteed Kale with Cider Vinegar

Description

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.

Ingredients

Units Scale

4 teaspoons extra-virgin olive oil
1 small onion, chopped
1/2 teaspoon coarse kosher salt
12 cups chopped kale (stems removed)
2 to 4 tablespoons water
2 teaspoons cider vinegar

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Instructions

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.

Notes

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.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

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