Sautéed greens

Name: Sautéed greens
Ingredients: 2 large bunches of kale (washed and dried); 2 cloves of garlic peeled and minced; Olive oil; Several tablespoons Chicken stock

Chef Laura Frankel • Nov 17, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Sautéed greens

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Servings

Ingredients

2 large bunches of kale washed and dried
2 cloves of garlic peeled and minced
Olive oil
Several tablespoons Chicken stock

Instructions

Cut the leaf from the stem of the kale. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.
Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Sauté the kale lightly until softened (about 3 minutes). Add the garlic and Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).
Season with Salt and pepper

Category: RecipesSide Dishes

Holidays: Super BowlThanksgiving

Diets: Low CarbLow FatPareve

Styles: Quick & Easy

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.