Sauteed Kale

Sauteed Kale.doc38 KB
12 stalks of kale (not packaged or precut)
1 or 2 leeks (I use 1 large or 2 small)
1 cup Chicken broth
salt/pepper to taste


  1. Wash stalks well.
  2. Tear leaves away from thick stalks into large bite size pieces.
  3. Wash leeks and cut into thin slices (using white part only)
  4. Toss kale into a large pot/Dutch oven. 
  5. Add leeks on top.
  6. Sprinkle in salt/pepper to taste.
  7. Pour Chicken broth in.
  8. Turn heat to med - low and gently stir.
  9. Kale will quickly shrink.
  10. Once it’s softened, turn heat to low and let simmer for about 30 min.
  11. Stir occasionally.
  12. Kale and leeks will cook and become tender.
  13. If Kale begins to stick to pot, add 1/4 cup of broth in.

From: Momma's kitchen