Sauteed Kale – a delicious recipe with Yellow Onion, Garlic, White Wine Vinegar, Cinnamon, Salt, Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash and dry your kale. Cut out the stems and cut the kale into approximately 2 inch pieces.
2
In a skillet heat the olive oil and add the onions. Cook until they start to get translucent on medium heat.
3
Add the garlic and cook for 1 minutes and then lower the heat to medium/low.
4
Next, add the kale and keep tossing it in the skillet. Once the kale starts to get a rich green color you'll add salt and pepper and then you'll start adding some water (2-3 tablespoons at a time) and cover the skillet with a lid to allow the kale to steam a bit. Cook like this for another 2-3 minutes
5
Once the kale is tender and cooked through you'll add a splash of white wine vinegar and the cinnamon. Toss for another 1-2 minutes and serve!
663
kcal
Calories
51
g
Fat
68
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch Kale, 1/2 cup Yellow Onion, 2 teaspoons Garlic, Splash White Wine Vinegar, and more.
Yes, Sauteed Kale falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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