Kale Al Fresco
This vegan friendly dish is one of our favorite ways to eat Kale. It can be served as a side dish or over pasta, rice or potatoes as an entree. Versatile and delicious!
Ingredients
- 8 Oz Fresh Kale You may substitute frozen but fresh is much more crisp and flavorful.
- 2 Cloves Garlic
- 1 Small Onion
- 1 Stalk Celery
- 1 Oz Sauerkraut
- 14 Oz Canned Diced Tomatoes
- 1 Oz Soy Sauce
- 1 Oz Olive Oil
- ¼ Tsp Dried Oregano
- ¼ Tsp Fresh or Dried Basil
- ¼ Tsp Dried Parsley
- ⅛ Tsp Dried Rosemary
- Scant Shake Dried Red Pepper Flakes Optional
- Salt & Pepper To Taste
Instructions
Mise En Place
- Trim kale to remove any stems or leaves that are brown, split or curled and cut it into pieces that are about 3 inches long.
- Submerge kale in cold water and stir to remove any sand or dirt.
- Using your hands, lift kale from water so that dirt or sand drops away and transfer kale to a strainer to drain.
- Peel and finely chop garlic.
- Peel onion and dice onion and celery into ¼ inch pieces.
Preparation
- Heat olive oil in a tall pot over medium to high heat.
- Add garlic and reduce heat to medium to brown garlic slightly.
- Add onion and celery and cook until onion becomes translucent.
- Reduce heat to lowest setting and add in all of the seasonings, stir well and cover and let mixture rest for 1 minute to expand the flavor of the seasonings in the oil.
- Add drained kale, tomatoes, sauerkraut and soy sauce to mixture. Cover and bring to boil then simmer, stirring occasionally, until Kale is cooked to the doneness of your liking. This will take from about 12 minutes for al dente to 20 minutes for softer kale.
- Taste for salt and pepper and adjust to your preference.
- Serve as a side dish or over pasta, rice or potatoes as an entree.
Notes
This is a wonderful dish as is but if you prefer meals that include meat you can add sliced chicken, sausage or shrimp, tuna or salmon or really any of your favorite proteins.