Hello everyone! Kale… some say ‘what’s so interesting about it?’… The other’s — FINALLY!! And today we are going to make kale sauteed in a french cream sauce.
French sauce takes away the light bitter taste and gives the final dish a delicate white wine aftertaste. Garlic adds that much-needed zest and the wiry kale turns into just-right texture slightly chewy, generously juicy, and outrageously delicious!
What main dishes can be served with Kale sauteed?
My family’s all-time favorite is the baked salmon with mustard sauce. The sauteed kale plays an integral part between mustardy salmon and another of our favorite side dishes – chickpeas.
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Kale sauteed in a french cream sauce
The French sauce takes away the light bitter taste and gives the final dish delicate white wine aftertaste. Kale turns into just right texture slightly chewy, generously juicy, and outrageously delicious!
Servings 4 people
Ingredients
- 1 bunch whole kale
- 1 clove garlic
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup dry white wine vermouth
- 1 tbsp vegan mayo
Instructions
- Prepare your ingredients
- Wash kale thoroughly. Remove the inside stem of the kale. Cut roughly leaving pieces 2×2 inches.
- Put the pan on medium-high heat, add olive oil. Squeeze the garlic through the garlic press into a pan. Fry for 15 seconds, add veg mayo and wine. Mix until all the ingredients are combined and add kale. Sautee kale in a sauce for 2 min or until wilted. Mix constantly making sure kale is covered in a sauce. Bon Appétit!
