Kale is one of those underrated greens that people are afraid to eat. Let’s be real, I just started eating kale about three months ago, but now it is a staple in our house. When I did the January Whole30®, I was looking for more ways to incorporate veggies into breakfast. I have found that if I do not eat enough calories with breakfast, I am hungry by 9 o’clock! That doesn’t fly when I can’t eat lunch until 11 and I don’t always get a mid-morning snack break. I started stacking my normal breakfast, a cup of egg whites, with additions such as my homemade greek yogurt parfaits or a banana with chia seeds and almond butter. I made a recipe for dinner one night that called for sauteed kale, which would be the base I laid our shrimp dish on. Well boy did it turn out DELICIOUS. It was then that I started sauteing a side in the morning with my breakfast. It was a perfect option to include my daily greens, and has become a necessity with our morning eggs.
Sauteing kale is very simple, so one may think, “why did you write a blog post about it?” First, I have realized to never assume that someone knows how to do something as simple as sauteing kale. Second, because it really did take me a few times of trying it to get it wilted enough that I truly crave it with every breakfast. Now instead of sauteing it on the side, I make a kale and egg white omelet, which I have perfected and eat every day (I kid you not). So here are the minimal, yet simple and efficient directions on how to sauté kale so that you can add some nutritious greens to your morning routine!
*** As mentioned above, sauteed kale makes a great bed of greens to go with an entreé, or even a lettuce substitute on your afternoon panini!
How to Sauté Kale – Why it Should be Your New Breakfast Staple
Notes
Timing is from the use of a gas stove. I would suggest watching the kale to see how it cooks. It will wilt like spinach, but not as quickly or as drastically. When it starts to crisp and some of the ends turn brown, it is done!
You can tell when it is NOT cooked (still lime green and crunchy), so you may need to leave it in the pan for a little while longer
Lastly, you can put as much kale as you want in the pan! You can never eat too much, you just might need to cook it for longer depending on the amount you are trying to cook. Toss it more often for higher amounts of kale.
Ingredients
- 2 cups of kale washed and stems removed
- olive oil enough for a light coating
Instructions
- Place a skillet over medium heat and allow to warm for two minutes
- Spray or "lightly" coat pan with olive oil
- Add kale to pan and lightly spray or coat the kale itself with a tad more olive oil
- Toss and let kale cook for a minute
- Repeat 3-4 times to let kale cook on all sides it will shrink down slowly
- Once the tips begin to brown and crisp, it is done!
Share what you have tried your sauteed kale with!
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I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!