How to Cook Kale: Sautéed

Kale is consumed in many different forms; some enjoy its raw crunchy texture in salads or as dried chips, and others prefer to cook out that distinct, slightly bitter flavor. 

Check out all those health benefits of kale here. Now you have no excuse for such a life-saving treat.

Thus may I present what may be the most delicious and satisfying way to cook kale? It's time to sauté! 

This what kale will look like at the grocery store -- in leafy stalks similar to celery.

Pull apart the leaves from the stem.

After soaking in water, chop the leaves into smaller bite-sized pieces. Kale is tough, so handle that knife well.

Meanwhile, slice up a yellow onion. Also (not pictured) have beef broth on hand. Water works fine as well.

Include a few cloves of garlic, minced, and you're ready to go.

On the stovetop, heat a deep pan and combine onion slices, garlic, and a few shakes of red pepper flakes.

Sauté until onions are slightly softened and translucent. Next, pour a bit of water/beef broth so the vegetables are barely submerged. 

You'll already be noticing that ambrosial smell. Patience is key.

Your next-to-last ingredient is the kale. Simply dump your entire stock in like so. Then cover with lid -- within seconds the kale will begin to cook down.

It's important not to overcook kale, which can easily turn yellow! We want to keep that lush gorgeous green color. The longer it cooks, the softer the greens. I prefer my sautéed kale a bit on the crunchy side. 

Lastly, for another explosion of flavor, add a dash of red wine or red wine vinegar. Sauté the kale for a few more seconds. Salt to taste.

Serve immediately. All finished! Gorgeous color, and surprisingly great flavor.

Enjoy~!