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–+ servings
Dark green sauteed kale in a bowl.
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Sautéed Kale with Golden Garlic and Dates

Course Side Dish
Keyword Balsamic Vinegar, Sherry Vinegar, Garlic, Kale, Vegetarian, Dates, Vegan, Greens, Vinegar, Garlic Cloves
Dietary Need Vegetarian, Vegan
Cooking Method Stovetop, Sauté
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 162kcal
Author Recipe adapted from: Vegetarian Times

Equipment

  • Skillet
  • Large Bowl
  • Colander

Ingredients

  • 2 Tablespoons Olive Oil
  • ⅓ cup Garlic Cloves Thinly sliced
  • 3 bunches Kale
  • ⅓ cup Dates Slivered, pitted
  • 2 teaspoons Vinegar Sherry or balsamic

Instructions

  • 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.

Nutrition

Calories: 162kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 605mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9742IU | Vitamin C: 121mg | Calcium: 172mg | Iron: 2mg