Spicy Sautéed Kale
This sautéed kale is so easy and delicious! It’s tossed in safflower oil with garlic, crushed red peppers, and a great compliment to any meal!
Ingredients
- 6 to 8 cups kale roughly chopped, pre-bagged works great
- 2 tablespoons Press’d by Spectrum Culinary™ Safflower & Avocado Oil—Sauté Away, divided
- 4 cloves garlic chopped fine
- 1/2 onion chopped
- 1 teaspoon of red pepper flakes
- 1/2 cup vegetable stock
- 1 teaspoon paprika
- 1/2 tablespoon cayenne pepper
- 1 tablespoon orange juice (optional)
- salt and pepper to taste
Instructions
- Heat Press’d by Spectrum Culinary™ Safflower & Avocado Oil—Sauté Away in a large saucepan over medium-high heat.
- Add freshly chopped garlic and cook until soft, not discolored.
- Raise heat to high, add vegetable stock, orange juice (optional).
- Add kale, then drizzle a little oil (you don’t have to use the full divided Tbsp).
- Next add spices, and toss to combine. Cover and cook for 5 minutes.
- Add salt and pepper to taste.
- Serve and enjoy!
Notes
Note: Store leftovers in an airtight container in the refrigerator for up to five days.