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Garlic Cooked Kale

June 18, 2013 by Lindsay 9 Comments

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Once upon a time, I hated kale–especially cooked kale and cooked greens of any kind, for that matter. Slimy, slug-green, bitter nastiness that sticks to itself and basically becomes strands of cruddies (allow me to invent a word) is not my idea of delicious.

I’m not attacking those of you who like over-cooked, slimy greens. I know so-called “well done” greens are a big deal down here in the South, and far be it from me to offend anyone purposefully, but really?! How can anyone like that stuff?

For years, I have heard friends and bloggers sing the praises of kale (even cooked kale), so I knew there had to be a better way.

Disclaimer: My method to preparing cooked kale is probably not correct nor traditional. I don’t claim to be an expert. I do claim to have found a way to make kale taste fall-off-your-chair amazing to me.

So here goes… “Garlic Cooked Kale for People Who (think they) Hate Cooked Kale”

1. Wash your kale and pat it dry with a clean dish towel.

kale sitting on wood cutting board with knife

2. Chop off the ends that have no green leafees attached to them.

hands chopping lower tough stems from kale leaves on wood cutting board

3. Cut the kale lengthwise down the middle, or near the middle. Some people may not like the thick middle spine, so you may want to cut that entire middle piece out. I like the chewy texture of the middle, so I leave it in.

hands removing center stem from kale leaves

4. And then, cut the kale horizontally (perpendicular to the first cut) in strips to form bite sized pieces. (I need a bigger cutting board. :)

garlic cooked kale on white plate with fork with wood background

5. Come on into my poorly lit, but oh-so-cozy apartment kitchen to the stove. We’re going to saute a clove of crushed and minced garlic with a little olive oil.

garlic and oil warming up in skillet on stovetop

6. Just when the garlic starts getting fragrant, I dump in the chopped kale. It’ll barely fit in the pan, but this stuff cooks down in no time. You’ll see.

uncooked kale being placed in skillet on stovetop

7. In just a few moments, your kale will get all bright and delicious looking. Add a few splashes of water to keep the kale from sticking to the pan and burning.

pre-seasoned garlic cooked kale in skillet on stovetop

8. Add your seasonings. (See full recipe below.)

garlic cooked kale with nutritional yeast on top in skillet cooking on stovetop

9. Now, mix it all together and bring your pan into the sunlight. Isn’t it amazing how much more appetizing something looks in a sunlit room?

garlic cooked kale in skillet

10. And, then, of course, what choice do you have, but to eat it? Don’t even stop yourself.

garlic cooked kale fork with white plate and skillet in background

And there you go, folks. May you have a fabulous week and a belly full of kale!

Print Recipe
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Garlic Cooked Kale

Prep Time5 minutes mins
Cook Time6 minutes mins
Course: Side
Cuisine: American
Servings: 4
Calories: 76kcal
Author: Lindsay Reynolds

Ingredients

  • 8-10 large kale leaves chopped into bite-size pieces, with stems removed.
  • 1 clove garlic crushed and minced
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 teaspoon pure cane sugar or any sweetener of your choice
  • 1 to 2 teaspoon nutritional yeast flakes
  • 1/4 teaspoon salt or to taste
  • 3 tablespoons water

Instructions

  • Wash and chop your kale leaves.
  • On a medium to large skillet or frying pan, saute your crushed and minced garlic with your olive oil for about 1 minute or until garlic becomes fragrant. Don’t let your garlic turn brown or burn, as your kale will taste bitter.
  • Add your prepared kale to the pan. Stir-fry the kale into the garlic, then add your 3 tablespoons of water and seasonings.
  • Allow your kale to steam for just a few minutes. My preference to cook my kale for no more 5 minutes. I love kale that is still somewhat chewy and has a living green color. Slimy, slug-green kale just doesn’t appeal to my palate for some reason.
  • Serve hot.

Notes

*This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11389IU | Vitamin C: 137mg | Calcium: 171mg | Iron: 2mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Lunch, Recipes, Sides Tagged With: collards, cooked kale, easy, garlic, greens, hate kale, onion, yeast flakes

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Comments

  1. Shruti@Part time chef says

    June 20, 2013 at 6:16 am

    http://mycookingquest.blogspot.ch/

    Reply
  2. Kelly @ Vegan Iowan says

    June 20, 2013 at 9:30 am

    http://www.veganiowan.com

    Reply
  3. AgentDeb says

    August 1, 2013 at 6:38 pm

    Reply
    • Lindsay says

      August 1, 2013 at 8:52 pm

      Reply
  4. Elizabeth C says

    August 11, 2013 at 7:32 pm

    http://abstinenceaccountability.com

    Reply
    • Lindsay says

      August 12, 2013 at 10:52 am

      Reply
  5. Debbie says

    January 22, 2014 at 4:13 pm

    Reply
    • Lindsay says

      January 24, 2014 at 6:32 pm

      Reply
  6. amanda kanady says

    February 8, 2014 at 3:20 pm

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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