Sauteed Baby Kale and Artichoke Recipe

Sautéed Baby Kale & Artichokes

Found this recipe in the winter 2013 Wegmans Menu, and it's a great way to get your kids to eat AND enjoy kale and artichokes. The original recipe calls for buying grilled artichoke hearts, but they didn't have them at Wegmans, so we grilled our own. No problem here.

Kale is a form of cabbage and comes in various shapes, sizes, and colors. It does not form a head like cabbage but has many of the same nutritional benefits, including beta carotene, vitamins K & C, and is rich in calcium. A good winter side dish when kale is available.

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 made up 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 considered 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 compared to 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.

Olive Oil

Salt & Pepper

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Sauteed Baby Kale and Artichoke Recipe

Prep Time4 minutes mins

Cook Time6 minutes mins

Course: Side Dish

Cuisine: American

Keyword: artichoke hearts, kale

Servings: 4 servings

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.

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