Sautéed Kale w/ Red Cabbage & Caraway Seeds
Created by Peter Berley • Fresh Food Fast• Course: Side Dishes • Diet: Vegan • Season(s): Fall, Winter
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, sliced
- 3/4 teaspoon caraway seeds
- 1 bunch kale (about 14 ounces) washed leaves stripped from their stems and roughly chopped
- 2 cups thinly sliced red cabbage
- 1/2 teaspoon kosher salt, plus additional to taste
- Apple cider vinegar
- Freshly milled black pepper
Instructions
In a large saucepan over medium heat, warm the oil. Add the garlic and caraway seeds and sauté for 30 seconds. Add the cabbage and cook, stirring occasionally, for 2 minutes.
Add the kale, ¼ cup of water and ½ teaspoon of salt. Cover the pot and cook over high heat until the kale and cabbage are tender, about 5 to 7 min.
Season with vinegar, salt and pepper and serve hot.