Sautéed Kale

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
35
protein 
2 g
sodium 
243 mg
carbohydrates 
5 g
fat 
1 g
fiber  
1 g
cholesterol 
0 mg
Servings 
4
Ingredients 

1 tsp extra-virgin olive oil
2 Tbsp sliced shallots
1 bunch kale, thick stems removed
½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp water
2 Tbsp apple cider vinegar

Instructions 
  1. Heat olive oil in a large sauté pan over medium heat. Sauté shallots until translucent.
  2. Add kale, salt and pepper. Add water to steam and soften vegetables. Cook uncovered, stirring occasionally, until liquid is almost gone.
  3. Add vinegar and cook until pan is almost dry.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.