Sautéed Kale with Cider Vinegar and Caramelized Onions
Tender kale leaves are quickly sautéed with golden caramelized onions and finished with a bright splash of cider vinegar. The gentle steam-sautéing method ensures the kale becomes perfectly tender without losing its vibrant color, while the vinegar adds a tangy brightness that balances the earthy greens. This simple yet flavorful side dish pairs beautifully with roasted meats, grilled chicken, or can be enjoyed as a light vegetarian main with crusty bread.
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- ½ teaspoon coarse kosher salt
- 12 cups kale, chopped, stems removed
- 2 tablespoons water
- 2 teaspoons cider vinegar
Instructions
- 1
Heat oil in a large skillet or Dutch oven over medium-high heat
- 2
Add onion and salt, cook stirring often until onion starts to soften and brown
- 3
Add kale and stir to coat with the onions
- 4
Add water, cover and cook
- 5
Stir and check for moisture on bottom of pan, adding more water if dried up
- 6
Cover and continue cooking until kale is tender
- 7
Remove lid and stir in vinegar before serving
Tips
Don't skip removing the tough kale stems - they won't soften properly during the quick cooking time.
Keep the pan covered during cooking to create steam that helps tenderize the kale without overcooking.
Add the vinegar at the very end to preserve its bright, acidic flavor.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Can be prepared up to 2 hours ahead and reheated gently before serving.
Serve immediately while warm as a side dish.
Common Mistakes
Don't overcook the kale or it will become mushy and lose its vibrant color.
Add water gradually to prevent the pan from becoming too wet and steaming rather than sautéing.
Substitutions
FAQ
Can I use baby kale instead of regular kale?
Yes, baby kale works well but will cook much faster. Reduce cooking time to 1-2 minutes total and watch carefully to prevent overcooking.
How long will this keep in the refrigerator?
Properly stored in the refrigerator, this sautéed kale will keep for up to 3 days. Reheat gently in a skillet or microwave before serving.
Can I freeze leftover sautéed kale?
While you can freeze it for up to 3 months, the texture will be softer after thawing. It's best enjoyed fresh or refrigerated for a few days.