Soundtrack: Everybody Knows – Sigrid (Justice League…)

The original recipe was found on Pinterest and was broken down on their website. The soundtrack has no significance to this post, outside of it was just playing

So, we had a bunch of Kale in the fridge that needed to be used. While I have tried them several different ways, kale chips, taste about as good as well… I cannot think of any food item to compare. It’s an odd place to be really. I dislike it by itself but could manage to eat it if I was stranded on an island (where kale is apparently the only food that is available). Normally, we would use it in a salad. I have also had a few smoothies where it was an ingredient. Of course, the quantity varied since it does pack quite the punch. (Punch… knockout in the title… kale…onions… KO… see what I did there, LOL… and if you explaining a joke… not very punny…).

Well, I looked up a sautéed kale recipe and found this particular one. I only changed a couple things, minor really, but wanted to post about it. The recipe becomes a little loosey-goosey when explaining the steps to make it. Which, I am totally fine with, except the author has some steps that appear out of order and while I read it ahead of time, I didn’t catch the order until I started making it. So, I could have just been reading it wrong, but it lost me. So, here’s to some clarification.

Garlic Sautéed Kale w/ Caramelized Salted Onions & Pepper (for a kick in the boo-tay)

Ingredients

• 2-3 tablespoons avocado oil or coconut oil
• 1 onion halved and sliced thinly
• 1 head kale I used lacinato or dinosaur, washed, and thinly sliced
• 1/4 teaspoon sea salt to taste
• 1 tablespoon apple cider vinegar optional
• 1 teaspoon red pepper flakes optional

Instructions

1. Setup a large skillet over low heat. She used a caste iron, I needed a lid, so pick your favorite I guess.
2. Add the oil and heat and let gradually heat.
3. Add the onion, and stir so that it gets coated with oil, then sauté for 10-15 minutes, maintaining a stir so you don’t burn any (I started to…) The slow cooking, on low, caramelizes the onions which brings a sweet pop. If you taste them and they are sweet OR don’t have the onion bite… you’re golden.
4. Add the kale on top along w/ 1-2 tablespoons water.
5. Increase the heat to medium and cover.
6. Steam the kale for about 5-10 minutes until the kale is wilted and tender. Remove the lid and stir to incorporate the onions. (I cooked them all separately for a short time until I realized that the intent was to steam together – but I proved that you can cook separately and bring together, still with a good result).
7. Add some salt to taste. Sprinkle in the vinegar and pepper flakes and saute another minute or two to evaporate any leftover moisture. If you want less spicy add less pepper or add more for a kick. You could do the pepper as a topping for each person’s preferences. Your call. I used more and Q used less.
8. Taste and adjust seasonings. It does reheat fairy well. It is OKAY to PLAY!
9. SIDE NOTE: It does reheat well. I also rolled in a burrito with rice and sausage with part of the leftovers. Muy bueno!

It is really good and pretty darn good for you. I did not take any pictures this time so forgive the Google Image! URL is linked to source content.