Kale Salteado

Kale has been in fashion for several years and it is one of the green leaves that I like the most. In addition to having incredible properties, it is very versatile and I love its flavor and texture, although you have to know how to cook it.



  • 2 cucharadas de aceite de oliva virgen extra (opcional)
  • 4 dientes de ajo, troceados
  • Una pizca de cayena troceada (opcional)
  • 450 g de kale (1 libra), troceado
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida


  1. Pour the oil into a large pan or pot and when hot, add the garlic and cayenne pepper and cook over medium heat for 1 or 2 minutes, stirring occasionally. If you don’t take oil, you can substitute it with water or vegetable broth.
  2. Add the kale little by little and stir after each handful because it takes up a lot of space and this way it will shrink a bit and you can add more.
  3. Add salt and pepper, stir, and cook over medium heat for about 5 minutes or until kale is tender, stirring occasionally.
  4. Serve immediately or store leftovers in an airtight container in the fridge for 4-5 days.
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