Start to finish: 5 minutes
Kale is more than a garnish next to your New York strip; it’s a vegetable with integrity. Its strong stalk supports bristly leaves that stand up when cooking — unlike others that wilt under pressure (we’re looking at you, spinach). The hearty texture makes it perfect for sautéing, steaming and roasting. This 5-minute recipe tenderizes the produce aisle’s favorite superfood and dresses it up as a quick side or light dinner.
2 tablespoons olive oil
1 head curly or lacinato kale,
washed and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon red wine vinegar
¼ cup walnut pieces
¼ cup dried cranberries
¼ cup Parmesean cheese
Heat olive oil in a pan over medium heat.
Remove kale leaves from the stem by tearing into pieces and add to the pan.
Sauté, stirring frequently, 2–3 minutes or until kale has reduced slightly. Remove from heat and toss in remaining ingredients.
*As a side dish. Will serve 1–2 as a light meal.