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Garlicky Sauteed Kale

By Shelley Penney

Serves Serves: 2-4, as a side course


Large bunch of kale
3 large cloves garlic
1/2 red onion, sliced
2 TBSP coconut oil (or oil of choice)
1 TBSP red wine vinegar
Pine nuts (optional)


Mince garlic first and set aside.
Wash kale, remove stems, chop and set aside
Heat oil in deep pan over medium heat.
Add garlic and onions and sautee

Add chopped kale and stir. Cover pan and cook for 10 minutes or until tender, stirring occasionally
When cooked, remove from heat, place in serving dish and drizzle with vinegar. Top with pine nuts (if using) and serve.

Photo credit: elana's pantry via Compfight cc


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