Sautéed Kale with Garlic and Onions {AIP}

5 from 1 vote

Prep Time: 5

Cook Time: 15

Total Time: 20

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 94kcal

This AIP side dish is quick and healthy as-is, but you should check out the post for variations on this recipe. There are some good ones!

▢ 1 shallot thinly sliced or about ¼ cup sliced onion (red, yellow, white, or leeks)
▢ 1 tablespoon olive oil or avocado oil
▢ 3 garlic cloves minced
▢ 1 ½ pounds kale I like Lacinato for it's texture and flavor
▢ sea salt to taste

Prepare the kale. Stack the kale two leaves at a time and use a chef's knife to cut as closely to the stem as you can to remove as much of the stem as you want. You can leave the stem in, but your kale will be much more fibrous. Slice the leaves into thin ¼-inch strips.
Sauté in the skillet. In a large skillet, heat the oil over medium heat. Add the shallot and sauté, stirring occasionally for 1 minute until fragrant. Add the garlic and stir for a few seconds just to release some of the flavor. Do not brown the garlic or it will impart a bitter taste. Add the kale and season with a pinch of salt. Stir occasionally and cook just until you see the green color deepen. Serve warm.