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Simple Sauteed Kale Vegetable Cooking Recipes

Sautéed Kale


Kale greens always goes well with pork and ham. This dish, however, is also delicious with lamb, especially roast leg of lamb. Mashed or boiled potatoes can complete the menu.

Makes 6 servings

  • 2 pounds darkest green kale, stemmed and coarsely chopped

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon olive oil, or a mild vegetable oil

  • 2 small cloves garlic, minced

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon sesame seeds, toasted

  1. Pile the kale greens in a large kettle. Cover and cook over low heat in the water that clings to the leaves after washing, just until the kale collapses, or wilts, and is tender, 4 to 5 minutes. Drain well in a colander, pressing our any excess water.

  2. Heat the sesame oil with the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook, stirring, for about 10 seconds.

  3. Add the drained kale. Cook the kale, tossing with a fork, until cooked through, 3 to 4 minutes.

  4. Season well with salt and pepper. Serve this simple vegetable cooking recipes very hot, sprinkled with sesame seeds.

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