Wilted Kale takes 15 minutes to make, tastes great and is so good for you. This simple recipe pairs well with just about anything.
Wilted Kale is a terrific way to get your Vitamin C.
I love this quick recipe for Wilted Kale. This 4-ingredient recipe also works well with Spinach or Swiss Chard if you prefer those greens. Collard greens, although delicious, are a heavier green and take longer to cook, but you can use the same ingredients.
Cooking Wilted Kale takes just a few minutes so it is an excellent choice any day of the week. It has an abundance of flavor and lots of good nutrition, including Vitamin C and Iron, making it a wonderful cold fighter. I love it topped with Black Bean Ful, along side Sautéed Cod, or with Eggplant Gina.
This recipe is GF, DF, NF, SF, EF, V, VG*
What You Need
For this recipe you need a good sauté pan (and while you are at it, buy yourself a full set of great pans), measuring cups and spoons, a knife and a cutting board. And you also need Red Pepper Flakes. But what you really want is some terrific dinnerware and glassware, am I right?
Wilted Kale Recipe
Chewy, delicious warm greens
- 4 cups Kale (fresh, raw)
- 1/2 cup Water
- 1/2 teaspoon Better than Bouillon seasoning (vegetable: Note it is vegan, and no flour is listed, but it does not say GF)
- 1/4 teaspoon Red Pepper Flakes
- Wash the kale and cut out the tough stem that runs through it.
Dissolve the bouillon cube in the water and add it to a large sauté frying pan.
Bring the water mixture to a boil and then reduce the heat to medium high.
Add the kale to the pan and sauté for about 5 minutes until wilted but still bright green.
Sprinkle with red pepper flakes. Stir gently.
- Serve hot.
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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