This Smoky Kale Saute is a quick vegan version of the southern soul food standby that uses kale instead of collards. It makes a great side for any meal, from Roast Chicken to grilled tofu. Steaming then shocking the kale in cold water will help it to keep its gorgeous green color. The smoked paprika adds such a fabulous smoky taste that the usual ham hock won’t be missed.
- Put the kale into a pan with the water. Sprinkle with a little sea salt and cover. Bring to a boil and cook until the kale is just wilted and a dark rich green, about 3 to 5 minutes. Remove the kale and run under cold water to stop the cooking. Drain. Squeeze out any excess water, coarsely chop and set aside.
- Heat the oil in a sauté pan over a medium heat. Add the garlic and cook until it just starts to turn golden. Add the tomatoes, sprinkle with a little sea salt and cook for 5 minutes.
- Add the smoked paprika. Cook stirring for 1 minute. Add the kale. Stir to coat the kale with the tomato and spice. Cook until the kale has heated through. If the pan looks dry, add ¼ cup of hot water to the pan and cook stirring until it has evaporated. Serve immediately.
- 2 small bunches kale, washed and tough stems removed
- ½ cup water
- 1 tablespoon olive oil
- 3 cloves garlic, smashed and sliced
- ½ cup canned or fresh diced tomatoes
- ¼ teaspoon smoked paprika
- Sea salt, to taste
Ann's Tips and Tricks
Use either canned or fresh tomatoes to make this. If you use canned, bag and freeze the rest of the can for another meal. If you use fresh, don’t bother to peel them.