Gluten Free Sautéed Kale Recipe
Delicious kale recipe prepared with homemade gluten-free chicken broth. Yum.
Servings 4
Calories 130kcal
Ingredients
- 10 ounces kale coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- ½ cup homemade gluten free chicken broth
- salt to taste
Instructions
- Heat olive oil in a dutch oven over a medium high heat.
- Add garlic and cook until soft but not brown.
- Add broth and kale. Toss, cover and cook for 5 minutes.
- Then remove cover and simmer, about 5 more minutes. Season with salt as desired.
Notes
What’s the best type of kale to use for sautéed kale? Curly kale, lacinato kale (also called dinosaur kale), or red kale all work well in this recipe. Garden kale tends to have especially fresh flavor and a more tender texture when picked young.
Do you remove the stems from kale before cooking? Yes. Kale stems can be tough, especially on larger leaves. I like to strip the leaves from the stems, then chop or tear the kale into bite-sized pieces before sautéing.
Can I use store-bought kale instead of garden kale? Absolutely. If you don’t have a garden, store-bought kale works just fine. Just wash it well and remove any thick stems before cooking.
How long does sautéed kale last in the refrigerator? Leftover sautéed kale keeps well in an airtight container in the refrigerator for about 3 to 4 days. It reheats nicely in a skillet for an easy side dish the next day.
Nutrition
Calories: 130kcal
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