Amazing Sautéed Kale – Whole 30 Approved

Last fall we tried the meal box service Blue Apron.  I never got around to a review like I did for Green Chef here, but honestly, we weren’t overly impressed.  Except for the sautéed kale that was made with some salmon.  Oh my goodness was that good!  So good, I found myself craving it again and decided to dig up the recipe and make it.  And then I made it again a week later.  Now, sautéed kale may have you turning up your nose (don’t worry, I did too – and I like kale!) but this is not some soggy greens dish.  It’s tangy, sweet, and salty.  Bonus, it’s Whole 30 approved so I guess that means it’s healthy.  On these super cold winter nights, it’s the perfect warm vegetable side to any entree!

Ingredients

1 bunch kale

4oz sweet peppers (equals about 4 peppers)

1 zucchini

2 cloves garlic

1 tbsp capers

1 tbsp apple cider vinegar

2 tbsps ghee (this isn’t necessary but highly recommended!)

2 tbsps olive oil

1/4 cup water

Salt and pepper

Directions

Halve the zucchini lengthwise, then cut crosswise into 1/4 inch thick half moons.  Cut off and discard the stems of the peppers.  Halve lengthwise, then thinly slice crosswise.  Chop garlic and capers.  Remove and discard the stems of the kale and roughly chop the leaves.

In a large pan, heat the ghee and olive oil on medium high heat.  Add the sliced zucchini in an even layer.  Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Add the cut peppers, garlic, and capers.  Season with salt and pepper.  Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Add the chopped kale and vinegar to the pan (the vinegar will splatter!).  Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.  Add 1/4 cup water and cook, stirring occasionally, 3 to 4 minutes, or until kale is wilted and water has cooked off.  Serve immediately!

I still can’t believe I like cooked greens but the dish is so flavorful that it’s almost like I’m tricking myself.  And it even reheats well as leftovers.  That was a pleasant surprise.  Enjoy!

Print Recipe

Amazing Sauteed Kale - Whole 30 Approved

Prep Time8 minutes mins

Cook Time12 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

Servings: 4 people

Ingredients

• 1 bunch kale
• 4 oz sweet peppers equals about 4 peppers
• 1 zuchinni
• 2 cloves garlic
• 1 tbsp capers
• 1 tbsp apple cider vinegar
• 2 tbsp ghee this isn’t necessary but highly recommended!
• 2 tbsp olive oil
• 1/4 cup water
• salt and pepper

Instructions

• Halve the zucchini lengthwise, then cut crosswise into 1/4 inch thick half moons.  
• Cut off and discard the stems of the peppers.  Halve lengthwise, then thinly slice crosswise.  
• Chop garlic and capers.  
• Remove and discard the stems of the kale and roughly chop the leaves.
• In a large pan, heat the ghee and olive oil on medium high heat.  Add the sliced zucchini in an even layer.  Cook, without stirring, 3 to 4 minutes, or until lightly browned.
• Add the cut peppers, garlic, and capers.  Season with salt and pepper.  Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
• Add the chopped kale and vinegar to the pan (the vinegar will splatter!).  Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.  
• Add 1/4 cup water and cook, stirring occasionally, 3 to 4 minutes, or until kale is wilted and water has cooked off.  Serve immediately!