Maple Kale Sauté (Printable)
Tender kale gently sautéed with garlic, maple syrup, and a touch of vinegar for bright, balanced flavor.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch kale (about 10.5 oz), stems removed and leaves chopped
02 - 2 cloves garlic, thinly sliced
→ Seasonings & Oils
03 - 2 tbsp olive oil
04 - 1/4 tsp red pepper flakes (optional)
05 - Salt and black pepper, to taste
→ Finishing Touch
06 - 2 tbsp pure maple syrup
07 - 1 tbsp apple cider vinegar
# How-To Steps:
01 - Thoroughly wash and dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant without browning.
03 - Add the chopped kale to the skillet and sauté, tossing frequently, for 3 to 4 minutes until wilted and bright green.
04 - Incorporate red pepper flakes if desired, then stir in maple syrup and apple cider vinegar. Cook for 2 to 3 minutes more until the liquid mostly evaporates and the kale becomes tender.
05 - Adjust seasoning with salt and black pepper according to taste. Serve the dish warm.
# Expert Advice:
01 -
- It takes 20 minutes start to finish and tastes like you spent way more effort than you actually did.
- The sweet-savory thing works on everyone, even people who claim they don't like kale.
- It's the kind of side dish that somehow becomes the most interesting thing on the table.
02 -
- Wet kale will steam instead of sauté, so that drying step is genuinely non-negotiable—I learned this the hard way.
- The vinegar and maple syrup need those final two or three minutes to reduce and concentrate, otherwise you get a soggy, watery mess instead of a glossy finish.
03 -
- Slice your garlic thin enough to soften quickly but thick enough that it doesn't burn—this matters more than you'd think.
- If your kale is particularly tough, add a splash of water to the pan once the garlic is ready and cover for 30 seconds to steam before you start the sauté.