Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan
by Pam on October 9, 2012
I served this side dish with the Italian Meatloaf[1] and they paired nicely together. I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal. I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes. It was light, healthy, and very delicious – even my kids ate it!
Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed. Serve immediately. Enjoy.
Print[2]
Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan
Yield: 4
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Ingredients:
2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of waterParmesan shavings, if desired
Directions:
Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
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