Sauteed Kale

Sautéed kale finds its way to our table much (MUCH) more frequently than spinach.  Those big bags of prepped kale are so temptingly easy.  Sometimes I’ll chop it up a bit more into a fine, but rustic dice.  Other times I’ll leave it in the big sloppy pieces that are already present.  But, I always rewash it.  It’s better to be safe than sorry!  Besides, those little droplets of water that cling to the leaves aid in a quick sauté.

The wilted leftovers make a tasty base for a sunny side up egg or two.  Sometimes, I’ll throw a tomato or two into the leftover kale as I reheat it gently on the stovetop.

Sautéed Kale
serves many

1 big bag of prepped kale, washed and prepped to your liking
1 onion
1 Tablespoon olive oil
2 Tablespoons butter
2 shallots, finely minced
1-2 cloves garlic, finely minced
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes
1/2 teaspoon fine sea salt, or to taste
juice of 1 lemon

Parmigiano-Reggiano, freshly grated, to taste

Melt butter in olive oil.  Add onion and shallots.  Sweat briefly.  Add garlic and continue to sauté for another minute or two.  Add drained, but damp kale.  Sauté until tender. Serve immediately and grate fresh Parmigiano Reggiano over each serving to the person’s taste.

Leftovers:

Reheat leftover kale gently.  Serve each person a generous portion of kale.  Top with a sunny side up (or, poached or over easy) egg or two.  Grate Parmigiano-Reggiano on top and serve with buttered toast.  This is a quick, healthy and extremely satisfying breakfast.  It’ll keep you very happy until lunchtime.