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.
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!