Purple kale is beautiful, and when cooked well, makes a delicious and healthful side dish. This recipe utilizes a purple kale from the brassica family, which also includes cabbage, collards and Brussels sprouts. Kale comes in a variety of textures, tastes and appearances and provides high levels of vitamins K, A, C, manganese, calcium and fiber.
8 medium to large leaves of purple kale, stems removed, washed
3 tablespoons extra virgin olive oil
2-4 cloves garlic, diced
1/4 teaspoon sea salt or to taste
1 teaspoon of balsamic vinegar (optional)
- Tear the kale into bite-size chunks after removing stems and washing.
- In a large sauté pan over low-medium heat, add the extra virgin olive oil. Add the garlic and allow it to cook just long enough until the aroma wafts from the pan, but before it begins to brown.
- Add the washed kale to the pan. Sauté the kale until it is covered in oil and begins to shrink.
- Cover the pan and allow it to cook for 5 to 7 minutes. If the leaves are not breaking down, add 1 to 2 teaspoons of water, and then cover for another 2 to 3 minutes.
- Once the kale has cooked down, add sea salt to taste. If adding balsamic vinegar, add to kale before salt since it may decrease the amount of salt needed for a wonderful flavor.
- Serve and enjoy!
Makes: Four ½-cup servings
Preparation time: 5 minutes
Cooking time: 10 minutes
- Calories 88 g
- Protein < 1 g
- Fat 5.5 g
- Carbohydrates 7 g