Sauteed Kale By Bobby Flay

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"Lovely simple recipe. I like to remove the stems & chop it fairly fine. The touch of vinegar gives a bit of tang to the kale. The recipe is inspired by Bobby Flay."

Original recipe yields 4 servings


  • Serving Size: 1 (218.5 g)
  • Calories 177.9
  • Total Fat - 11.7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 182.7 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 0 g
  • Sugars - 0.3 g
  • Protein - 7.4 g
  • Calcium - 258.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 204.6 mg
  • Thiamin - 0.2 mg

Step 1

Once your oil is heated using a medium high heat in a skillet add your garlic, being sure not to burn the garlic.

Step 2

Next coat your kale with the stock and garlic and then cover and saute for about five minutes or so, on high heat. You want to make sure that the kale is wilted but still nice and green.

Step 3

Remove lid and add the seasoning and vinegar and continue to toss until the moisture is evaporated (it is okay if there is a little moisture left!).

Step 4

Serve right away!

Tips & Variations

  • Optional: Add some crushed pecans or walnuts or almonds to give it a nice crunch when serving.