Sautéed Kale and Red Wine Vinaigrette

Kale is higher in carbs than most greens but is a powerhouse when it comes to vitamins and nutrients, so the occasional tradeoff is well worth it.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1½ Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. honey
  • 2 tsp. quality red wine vinegar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ lbs. kale


  • Combine the olive oil, Dijon, honey, and vinegar in a small bowl and whisk to combine. Season with salt and pepper. Set aside.
  • Rinse the kale under cold, running water to remove any sand and grit hiding in the curly leaves. Pull off and discard the stems, and roughly chop the leaves.
  • Place the kale, with just the water that clings to the leaves, in a large nonstick skillet over medium heat. Cook, stirring constantly, until the kale wilts, about 5 minutes. Continue to cook until the leaves are crisp-tender, about 3 minutes. Add the olive oil mixture and stir to combine. Serve hot.