Thursday, July 18, 2013

Recipe: Vegan Sauteed Kale

Two days in a row of Food Network Recipes! Oy! This is what happens when your fridge is overflowing with CSA veggies a few days before you're going out of town for a work trip. You have to find the quickest and easiest ways to cook up every fresh thing you have in your house.


  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely sliced
  • 1 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar
  • sesame seeds (optional)

  1. Heat olive oil and vegetable stock in a large saucepan over medium-high heat. 
  2. Add the garlic and cook until soft, but not colored. 
  3. Raise heat to high and add kale. (I had to add mine slowly to prevent my pan from overflowing - it wilts down quickly, though!
  4. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. 
  5. Season with salt and pepper to taste and add vinegar. Top with sesame seeds and serve.

This recipe was a "win" in my book...but my boyfriend didn't like it because he's not the biggest fan of red wine vinegar. I love me some vinegar so the flavor wasn't too overpowering to me, but you may want to add vinegar sparingly to this recipe. 

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