Sautéed Baby Kale & Artichokes
This post introduces a delicious, nutrient-packed dish featuring sautéed baby kale and artichokes. This combination combines the earthy, slightly bitter notes of tender kale leaves with artichokes’ unique, tangy flavor, creating a satisfying and flavorful side dish or light entrée.
Baby kale, prized for its mild taste and soft texture, is gently wilted in a hot pan, allowing its natural flavors to deepen. Meanwhile, the artichokes, either freshly prepared or marinated for convenience, are added to the sauté, infusing the dish with a delicate hint of acidity and richness.
This recipe balances wholesome, leafy greens with the savory allure of artichokes, enhanced by a touch of garlic and olive oil. Each ingredient highlights the freshness and vibrant taste that define simple, Mediterranean-inspired cooking.
In just a few easy steps, this dish can be enjoyed on its own or paired with grains, pasta, or proteins for a complete meal. With minimal ingredients, the focus is on elevating the flavors of these nutritious vegetables, showcasing how delicious healthy eating can be.
Ingredients
Artichoke hearts are the innermost, edible part of the artichoke (Cynara scolymus) flower bud. The artichoke is a large, thistle-like vegetable with a green, cone-shaped structure of overlapping bracts, known as the artichoke “head” or “bud.” The meaty, tender portion at the base of the bracts, known as the heart, is the artichoke’s most prized and flavorful part.
Baby kale refers to the young, tender leaves of the kale plant (Brassica oleracea). Kale is a leafy green vegetable that is a member of the cabbage family and is known for its nutritional value. Baby kale is harvested earlier in its growth stage, typically when the leaves are smaller and more tender than mature kale leaves.
Baby kale leaves are often softer and milder in flavor than fully mature kale. This makes baby kale a popular choice for salads, smoothies, and other raw preparations, as its texture and taste can be more palatable for those who may find mature kale too tough or strong in flavor.
Sauteed Baby Kale and Artichoke Recipe
Ingredients
- 1 tablespoon olive oil
- 1 can artichoke hearts in water, drained and grilled
- 12 oz baby kale greens
- salt & pepper to taste
Instructions
- Heat a frying pan over medium-high heat until warm.
- Add the oil and let it get hot but not smoking.
- Add the grilled artichoke hearts and saute for about 1 minute.
- Add half the kale (you won't have enough room to add all the kale) and let it cook until it wilts down.
- Add the remaining kale and cook for 5 minutes until it completely wilts.
- Season with salt & pepper and serve.
