How to Saute Kale
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This vegan, paleo, and naturally gluten-free sauteed kale with cider vinegar is a basic and easy recipe that is the perfect side for any meal.
Ingredients
Instructions
Heat oil in a large skillet or large Dutch oven over medium-high heat. Add onion and salt and cook, stirring often until the onion starts to soften and brown, 3 to 5 minutes.
Add kale and stir to coat with the onions. Add 2 tablespoons water, cover and cook for 2 minutes. Stir again and check if there is moisture on the bottom of the pan. If it has dried up, add 1 to 2 more tablespoons of water. Cover and continue cooking, until the kale is tender, 3 to 5 minutes more.
Remove lid and stir in vinegar before serving.
Nutrition
- Serving Size
- 1/2 cup
- Calories
- 140 calories
- Sugar Content
- 0 g
- Sodium Content
- 360 mg
- Fat Content
- 6 g
- Saturated Fat Content
- 1 g
- Carbohydrate Content
- 20 g
- Fiber Content
- 4 g
- Protein Content
- 8 g