Sauteed Kale & Garlic with White Wine Vinegar
This is the recipe that taught me how to eat kale the right way. It’s my go to when I’m craving a leafy green. Made with organic kale (stems left on), fresh garlic, ghee, and white wine vinegar, it embodies a delightful blend of flavors. If I have it on hand, I’ll add a wedge of lemon and some slivered almonds, but these are totally optional additions to enhance the dish further.
Equipment
- sauté pan
- tongs
- herb stripper optional
Ingredients
- 1½ tsp ghee
- 2-3 cloves garlic
- 4-5 heaping handfulls organic kale or one full bundle
- 1 tbsp white wine vinegar
- ⅛-¼ cup water
- ½-1 tsp fresh ground pepper
Optional Add Ons
- slivered almonds
- lemon
- salt
Instructions
- Heat the ghee in a sauté pan over medium heat.
- Add the garlic and cook for about 30 seconds or until fragrant.
- Add all the kale and toss to coat with the ghee and garlic.
- Add the water to the pan and quickly cover with a lid (no need to stir).
- Cook for about three minutes or to your desired tenderness. The kale will turn bright green. Do not walk away at this point, it cooks fast!
- When the kale is done cooking, take off the flame and pour white wine vinegar in the pan. Give a good toss to coat well.
- Transfer to your plate and add fresh ground pepper.
- At this point you can add the slivered almonds and lemon if you’d like.
- Enjoy the tasty kale you just made!
Notes
- In a pinch, you can use pre chopped kale that comes in a bag, but I do find that the fresh bundles of kale taste and cook better.
- I don’t use salt in this recipe because I find that the vinegar (and lemon if I add it) are enough, but add salt as needed.
- The recipe calls for fresh ground pepper because herbs that are in their true form and then broken down right before use have the highest potency, and black pepper corn is very beneficial for proper digestion. If you don’t have any on hand you can use ground pepper.