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
(To view this recipe, click on the blue title of the blog post above*)
Sautéed Baby Kale with Parmesan
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:
- 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.
Tagged: baby greens, baby kale, crushed red pepper flakes, Parmesan cheese, sauteed vegetables, shaved Parmesan cheese, white wine vinegar
Leave a Reply