Sauteed Kale

As we all know that greens are so important for our diet. Moreover, my frequent visits to farmer’s market has help me choose the right greens and trying various recipes out of that. Unusual greens such as Kale, Collard Greens, Mustard, and others not only adds great taste but also great nutritional benefits. In India, we love greens which we refer as “Bhaji”. We use them for preparing various curries and savory pancakes. They are extremely low in calories and are great source of antioxidants such as Vitamin A, K & C, Manganese. Moreover, they are anti-inflammatory and really good for digestion. They make you feel full and they can be served as a side dish or an entree.

This is a good Kale recipe, which I once served with Pierogies.



1 bunch of Kale (leaves)

1/2 large white onion

3-4 garlic cloves (minced)

2 tablespoons olive oil

2 tablespoon cider vinegar

1/2 diced grilled eggplant (optional)

Salt & Pepper (according to taste)


Cut and wash Kale leaves and keep them aside. Now, in a deep non-stick pan put olive oil, diced onions, and minced garlic. To sweat the onions, put a pinch of salt. Add Kale leaves and cubed grilled eggplants. You will see the color change from bright green to dark green. Add vinegar, salt, and pepper according to your taste. Once they soften, you can switch off the burner and serve it hot with any entree. I serve it with Sandwiches, Pierogies, Noodles, or anything else.

Trust me. Try this recipe at home. Its healthy and delicious.

Note: I work with the Planning Department of Buffalo Place. Every Summer, our organization Buffalo Place hosts open-aired Downtown Country Market on Tuesdays and Thursdays. I purchased these Keeping Traditions Pierogies from our downtown market. They taste delicious. You can saute them with little olive oil and some garlic scapes. Its such a quick weekday meal. Perfect after a long day at work. 🙂


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