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We have a thing for greens in our family. Beet greens, collard greens, mustard greens, Swiss chard, kale. My mother even picks dandelion greens to add to soups, and mix in with other greens.
The thing about most greens is that they tend to be bitter, and some, like collard and kale, a little tough as well. Blanching before sautéing can help take the edge off the bitterness, and soften the greens.
How To Cook Kale Greens
Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the greens.
In this recipe, first we boil the kale, then sauté the kale with onions, chili flakes, and smoked paprika.
We’ve used smoked paprika in a few other recipes here; it sort of has the flavor of barbecued potato chips. It takes just a little more than a pinch to bring a little smokey kick to these kale greens.
My father made this kale for us last night, from a Deborah Madison recipe in Bon Appetit. It was so good (truly, the best kale I’ve ever eaten, ever).
Not only did I take more than my fair share, I insisted that he make them again today, for lunch, so I could eat even more and try to take a good photo. (Thanks dad!)
Sautéed Kale with Smoked Paprika Recipe
Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients
- 1 pound fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
- Pinch of dried crushed red pepper
- Salt
Method
1 Blanch the kale: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
2 Sauté onions, add smoked paprika and crushed red pepper: Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.
3 Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Sautéed Kale with Smoked Paprika
So good! I was a little skeptical at first but after reading the reviews, I gave it a try. I was very glad I did! I will say I also added a little bacon. It was perfect!
xxxxxyyyyy
So glad you liked it Kelli, great idea to add bacon!
Can you freeze this?
Yes, you can freeze this. A zip-top bag with all the air pressed out works well. I’d say this will be good in the freezer up to 3 months.
Delicious!!!
xxxxxyyyyy
Pretty tasty! I didn’t have smoked paprika available, but even with ‘regular’ paprika, it was delish! I’m about to order the brand Elise used in the recipe, so I’ll try this again a few days. Mmmmmm, kale.
xxxxxyyyyy
This recipe is ok. I wouldn’t give it more than that. I think i’m going to try the bacon instead of the oil. Thank you