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Basic Sautéed Kale

Basic Sautéed Kale
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Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.

Prep: 10 minutes | Cook: 15 minutes | Total Time: 25 minutes
  • 1 tablespoon
    extra-virgin olive oil, plus 1 teaspoon, divided
  • 1-1 1/2 pounds
    kale, ribs removed, coarsely chopped
  • 1/2 cup
  • 2 cloves
    garlic, minced
  • 1/4 teaspoon
    crushed red pepper
  • 2-3 teaspoons
    sherry vinegar or red-wine vinegar
  • 1/4 teaspoon
  1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.
Nutritional Information

Makes: 4 servings
Serving Size: about 1/2 cup each
  • Calories102
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates12 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium195 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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