How do I store leftovers?

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, making sure to add a tablespoon of water to add moisture.

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.

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