Welcome to the most delicious kale recipe ever! This sautéed kale recipe is so easy, made with just 6 ingredients, and it’s so tasty you may want to eat the whole pan.
So, let’s talk about kale. Can you be counted on as a Loyal Kale Lover or do you take pride in being an Enduring Kale Enemy? If you’re in the last category, I’m here to change your mind with our simply scrumptious sautéed kale recipe.
I have a sense that you might be skeptical, but stick with me and keep reading. If you can count on one hand how many times you’ve eaten kale, you’re the person I want to convert. The reason why you haven’t liked it in the past is because you haven’t cooked it like this.
By including just a small amount of sautéed kale to any part of your plate, you’re giving yourself an extra ticket to health and finding a new favorite vegetable to boot. Go on, give it a try!
We all know that adding cruciferous vegetables to your day is beneficial in every way. I know that we do our best to add them in when we can, but some of us aren’t huge fans of these sturdy, hearty, and, frankly, smelly foods. Though, the stronger the smell, the more powerful their nutritional punch can be.
Maybe green smoothies aren’t your thing. Maybe you can’t bear the taste of broccoli. Or you recoil when you encounter cauliflower. Not to worry. This is the simple cruciferous recipe I use to turn any apprehensive friend into a die-hard kale fanatic. You will want to eat the entire pan of this stuff, guaranteed.
Did you know? Per calorie, kale has…
If you follow these four suggestions, I can promise you much less bitter and much more enjoyable kale. Taking the time to tackle these steps can improve not only the taste but the texture as well.
Kale is a delicate green, so it’s best eaten immediately after cooking. But, if you do have any leftovers, there are so many things you can do with them. Clever uses for extra cooked kale include:
If you have time, prepare your kale a couple of days in advance. Wash, pat dry, and then wrap in kitchen towels. Place your lovely, clean leaves into reusable bags that seal (like Stasher bags). They’ll keep fresh in the fridge for up to 3 days.
For any uneaten, but cooked curly kale, store in a sealed container in the refrigerator for a day or two. You can use the suggestions shared above or simply reheat in the oven, microwave, or air fryer for a quick snack.
Sautéed Kale with Garlic & Sesame recipe by Michelle Cehn for World of Vegan. Copyright of World of Vegan™, all rights reserved. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links that support our work at World of Vegan.