For dinner in Autumn, I always enjoy a sautéed green. Lately, my fave has been kale, especially dino kale, so named for its reptilian texture. This green is in season through late Fall, since the leaves are sweeter after a hard frost. Not only is this green high in vitamins K and A, but it also is decent source of dietary fiber. Plus, it is tasty!
Here is how I prepared it last night. The red pepper flakes add a little bit of heat to the dish to warm you up on a cool night.
Sautéed Dino Kale with Garlic
What you need:
1 bunch dino kale
2 cloves of garlic
1/4 teaspoon red pepper flakes
1 - 2 teaspoons red wine vinegar
What you do:
- Peel and smash garlic clove and let it sit for 10 minutes to allow cancer fighting enzymes to release.
- Wash kale thoroughly and then strip the leaves from the stems and rip into bite size pieces. You want the leaves to be wet so they steam in pan. Coarsely chop garlic.
- Add olive oil to warm medium-sized sauté pan on medium high heat.
- Add garlic and kale and sauté for 5 minutes. Stirring often. If pan gets dry add a bit of water.
- Add red pepper flakes and keep stirring greens for another 2 minutes.
- Add red wine vinegar and keep cooking for about 10 seconds more.