Sautéed kale with red onions and garlic is a quick and healthy side that’s slightly sweetened then countered with a subtle tang from red wine vinegar. The contrast in flavors wakes the palate and brightens the plate.

Sautéed kale with red onions in a white bowl.

This is a dish I created on the spot. I had a bunch of kale that needed to be used and I needed a quick side dish. I had a half of a large red onion in the fridge, and of course I had garlic nearby. Combine it with a vinaigrette and BAM!

Ok, I’m gonna be completely honest with you, this dish isn’t for everyone, but if you love kale, you need to give this a try. It’s like a sweet and sour kale. When you take a bite, you may pucker so be ready and sit next to someone you want to pucker with.

The secret ingredient to this recipe is frozen orange juice concentrate. I use it in many of my recipes like the most delicious orange vinaigrette, quinoa salad, peas and pancetta, teriyaki chicken wings, etc. I always have a can of it in my freezer and I recommend you do the same. Why use watered down orange juice when you can get concentrated flavor and natural sweetness from frozen concentrate? Hmmmm?

I recommend you buy a bunch of kale and remove the stems yourself. It’s quite easy and it’s really the only time-consuming part of this dish and we’re still talking minutes. Grip the bottom of the stem with one hand and pinch the leaf along the outer stem with the other. You’ll hear the leaf ripping away from the stem. Well you should anyways unless you have limpy kale. Then run your hand up the stem in one full swoop and remove the leaves. Discard the stalk.

Of course you can always buy that big bag of kale at the market that is already cut up and washed for you. Yes, I do that sometimes and then find myself picking off the thick stalk from the chopped up leaves which ends up taking more time than if I did it myself. Worse than that was finding chunks of the stems throughout the bag. What the hell is that all about?

Anyways, do it yourself and you will save time and you can rip those leaves off the stem and think of the person who put you in a mood that day. I’m telling you, it’s good therapy.

Here we go.

Chop the kale leaves and put them in a colander. Rinse and shake to get rid of excess water. Don’t dry the leaves because that water is used to help steam them and cook them down.
Grab a saute pan.
Add some olive oil.
Sauté the sliced red onion for a minute or two. We don’t want these too soft because they will continue to cook with the kale.
Throw in the garlic and sauté just until fragrant.
Want some heat? Yes, you do. Throw in some crushed red pepper.
Add the kale in bunches and toss it around using tongs to coat with the stuff in the pan. Repeat until all the kale is added. Yes, you may think it won’t fit but it will wilt down, don’t you worry.
Add some salt, stir, then cover and let it cook for about 5 minutes. The kale should be softened and wilted down.
Let some of that water evaporate and give it a few stirs.
Now add the frozen oj concentrate and the red wine vinegar and toss it to coat.
Taste and season with more salt and some pepper if you like.
Serve.

I have to tell you I really love this dish. I also have to tell you that my family didn’t because they are a bunch of wimps that couldn’t take the sourness and didn’t want to eat kale. Keeping it real here at the genetic chef. But since I loved it so much, I wanted to share because somewhere out there will be some kale lovers. Or how we say it in Boston - lovahhhhs.

Love this sautéed kale recipe? Try:

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Sautéed Kale with Red Onions and Garlic

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Sautéed Kale with Red Onions and Garlic is a quick and healthy side that’s slightly sweetened then countered with a subtle tang from red wine vinegar. The contrast in flavors wakes the palate and brightens the plate.

Prep Time: 10

Cook Time: 10

Servings:

Author: Natalie Gregory

Ingredients

¼ cup extra-virgin olive oil
1 small red onion sliced thin
3 - 4 cloves garlic thinly sliced
¼ teaspoon crushed red-pepper or to taste
1 large bunch curly kale
2 tablespoons frozen orange juice concentrate
2 tablespoons red wine vinegar
Kosher salt
Pepper

Instructions

To stem the kale leaves, grab the thick base of the stem and run your hand down the stem to remove the leaves. Discard the stems. Roughly chop the leaves.
Rinse the kale leaves and shake them dry in the colander. The drops of water that cling to the leaves will help wilt the kale when sauteeing.
Heat olive oil in a large sauté pan over medium-high heat. Saute the sliced red onion for a minute or two. We don’t want these too soft because they will continue to cook with the kale.
Add in the garlic and saute just until fragrant.
Stir in some crushed red pepper to your taste.
Add the kale in bunches and toss it around using tongs to coat with the stuff in the pan. Repeat until all the kale is added. Yes, you may think it won’t fit but it will wilt down, don’t you worry.
Add some salt, stir, then cover and let it cook for about 5 minutes. The kale should be softened and wilted down.
Let some of that water evaporate and give it a few stirs.
Now add the frozen oj concentrate and the red wine vinegar and toss it to coat.
Taste and season with more salt and some pepper if you like.

Notes

This was delicious and sour. If you don’t want it too sour, try it with 1 tablespoon of red wine vinegar, but I do recommend using two. Be adventurous!

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!