Sautéed Kale with Golden Garlic and Dates

Course Side Dish

Keyword Balsamic Vinegar, Dates, Garlic, Garlic Cloves, Greens, Kale, Sherry Vinegar, Vegan, Vegetarian, Vinegar

Dietary Need Vegan, Vegetarian

Cooking Method Sauté, Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 162kcal

Author Recipe adapted from: Vegetarian Times

Remove tough ribs from kale. Layer kale leaves on top of one another and roll into tube. Chop tube to make strips, and wash the strips by placing in bowl of water, and letting sit until dirt falls to the bottom of the bowl.
Heat oil and garlic in skillet over medium heat 6 to 8 minutes, or until garlic starts to brown or turns golden, stirring occasionally. Set garlic aside on plate.
Shake kale dry.
Add a few handfuls of kale to pan, and stir until kale wilts. Add remaining kale a few handfuls at a time; sauté 5 minutes, or until tender, stirring occasionally.
Transfer kale to colander to drain, pressing to remove excess liquid. Return kale to pan, and stir in dates and vinegar. Heat 2 to 3 minutes, or until heated through.
Season with salt and pepper, if desired.
Serve sprinkled with garlic.