Kathy's Sauteed Kale
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kathy Young
An abundance of kale had me experimenting on ways to use this delicious, nutritious leafy green. I have yet to have any leftovers, no matter how much I make! If sodium is an issue you might want to substitute low-sodium soy sauce an
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
12 cups chopped kale
1/4 cup water
1/2 teaspoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste
1 splash soy sauce, or more to taste
1 pinch ground black pepper, or more to taste
Instructions
Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
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