Sautéed KaleOct 05, 2023
A superfood that can be super delicious
Kale screams good health and farm-to-table nourishment. It’s an excellent source of vitamin K, vitamin A and vitamin C. It’s also hardy, easy to grow and depending upon the variety, great in salads or as a side dish of its own.
Our sauteed kale is a café staple that is included with most of our dishes — and there isn’t a day that passes when someone doesn’t ask me for the recipe...so here you are! And I’ll let you in on a little secret, the game-changer is simply adding a bit of water.
- 2 bunches of common curly kale, ripped
- 1/4 cabbage, sliced thin
- 4 Tbsp garlic, chopped
- Olive oil
- Soak your kale to remove all dirt (good farm kale needs to be washed a few times)
- Drain and pat dry
- Heat oil in pan, add the garlic and salt
- Brown the garlic, add all the kale and cabbage
- Add 1/4 cup of water and cover for a minute or two (or until desired tenderness)
- Lift cover and mix it all together and you’re ready to serve
Bon Appetit. YUM.
*Also note that sauteed kale keeps well in the refrigerator, if you want to cook up a batch and enjoy it throughout the week. It pairs well with just about anything.
—Lea Haas, Owner, The Garden Cafe Woodstock