Sautéed Baby Kale with Parmesan

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If you haven’t yet tried baby kale, the smaller, tenderer version of the healthy greens we all know and love, I urge you to do so, and right away!  Similar in texture to a baby arugula or baby red mustard greens, these delicate leaves are easy to prepare and full of flavor.  Delicious served raw in a salad or sautéed in a touch of oil, baby kale is a leafy green to add to your dinnertime repertoire.  In my Sautéed Baby Kale with Parmesan, I have kept it super simple.  Simply cooked in a touch of oil and seasoned with crushed red pepper, salt and pepper, a quick drizzle of white wine vinegar and a topping of shaved Parmesan cheese, this dish has that flavorful bite you are looking for.

A quick sauté of baby  kale in extra virgin olive oil

A quick sauté of baby kale in extra virgin olive oil

(To view this recipe, click on the blue title of the blog post above*)

Sautéed Baby Kale with Parmesan

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 1 Tablespoon extra virgin olive oil
  • Pinch of crushed red pepper flakes
  • 1 lb. of baby kale, rinsed, dried thoroughly and stems removed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon white wine vinegar
  • Shave parmesan cheese, for garnish

Directions:

  1. Heat the olive oil and crushed red pepper flakes in a large sauté pan over medium high heat. Add in the prepared baby greens, season with salt and pepper, and cook, tossing often for 5-7 minutes. At the last minute add in the white wine vinegar. Serve with a sprinkling of shaved parmesan cheese for garnish.

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