Kale—A Quick and Colorful Fall Side Dish

Sautéed Kale Sauté with Apricots, Walnuts, and Feta

2 tbsp olive oil
1 lb baby kale (see note.)
1/2 cup finely diced dried apricots (1/4 inch dice)
1/2 cup toasted walnuts, chopped (see note.)
1/2 cup crumbled feta
1/4 tsp kosher salt plus more if needed
Generous1/8 tsp red pepper flakes
1 to 1 1/2 tsp balsamic vinegar

1. In a large, heavy skillet set over medium heat, heat the oil until hot. Then add a few big handfuls of kale to the pan, and stir with a wooden spoon until it starts to wilt, 1 to 2 minutes. Continue in this way until all of the kale has been added to the skillet. Stir` in the apricots, walnuts, and half of the feta. Season the mixture with salt, red pepper flakes, and 1 teaspoon of balsamic vinegar. Taste and add more salt, an extra pinch of red pepper flakes, and 1/2 teaspoon extra balsamic vinegar.

2. Spoon the kale mixture into a medium serving bowl and sprinkle with the remaining feta. Serves 4.

Note: I found baby kale in several groceries, including Whole Foods. Olivia’s Organics offers baby kale in 11-oz packages. You’d need two packages for this recipe, but the extra can be used in a salad.

Note: To toast walnuts, spread them on a rimmed baking sheet and place in a preheated 350 degree F oven until lightly browned and fragrant 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.
Copyright Betty Rosbottom 2014

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2 thoughts on “Kale—A Quick and Colorful Fall Side Dish

  1. I discovered baby kale when I bought your Sunday Soup book and decided to make your white bean w/ chorizo and kale soup. It is much more tender than “adult” kale and so easy to use. I also found it wasn’t as bitter. I assume it’s as healthy as the full grown kale? This recipe looks very interesting and I can’t wait to try it.

    • So glad to hear from you, and hope you’ll enjoy this sautéed kale. I haven’t read any place that the baby kale isn’t just as good for all of us!

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