• Cooking Time:
  • Servings: 2
  • Preparation Time:


This recipe is for sautéed cake.


  • 1 1/2 lbs kale, stems and leaves coarsely chopped
  • 2 tablespoons olive oil
  • crushed red pepper flakes, to taste (optional) 2 garlic cloves, finely sliced
  • 1/2 cup vegetable stock or 1/2 cup water
  • salt and pepper
  • 2 tablespoons balsamic vinegar


  • Heat olive oil in a large saucepan over medium-high heat.
  • Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
  • Add the garlic and cook until soft, but not colored.
  • Raise heat to high, add the stock and kale and toss to combine.
  • Cover and cook for 5 minutes.
  • Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
  • Season with salt and pepper to taste and add vinegar.

Categories: Side Dish  Vegetable 
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