Pan Sauteed Kale

  • 15 mins
  • 5 ingredients


  • 1 bunch kale, cleaned, ribs removed, roughly chopped ( about 3/4 lb)
  • 2 tbs extra virgin olive oil
  • 1/4 cup shallots, chopped
  • 2 large cloves garlic, minced
  • kosher salt and black pepper to taste

This is a wonderful way to cook kale. By shocking the blanched kale in ice water it retains a wonderful color and is perfect for sauteing.

  • Prepare an ice bath and set aside.
  • Bring a medium sauce pan of generously salted water to a boil.
  • Add the kale to the boiling water and blanch for 2 minutes, then transfer the kale to the ice bath, let sit for about 15 seconds, then drain.
  • Squeeze the excess water from the kale using paper towels or a clean dish towel.
  • Heat the olive oil in a small sauce pan over medium heat.
  • Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
  • Add the kale, season with salt and pepper, and cook until heated through, about 2 minutes.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.