Skillet Kale with Garlic and Vinegar
Dried kale rehydrated in broth, finished with vinegar and red pepper. A green thing on a trip that usually has none.
- calories
- 220
- weight
- 1.6 oz
- cal / oz
- 138
- protein
- 5 g
- serves
- 2, scales
- prep
- 3 min
- cook
- 8 min
- total time
- 11 min
- water
- 250 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dried kale | 1 1/2 cups packed | dehydrate chopped kale at home, or buy kale chips without seasoning |
|---|---|---|
| Olive oil | 2 tbsp | dropper bottle |
| Garlic granules | 1 tsp | fresh garlic works if you are car camping |
| Vegetable bouillon | 1 cube or 1 tsp powder | |
| Red wine vinegar | 2 tsp | small leakproof bottle; powdered vinegar also works |
| Crushed red pepper | 1/4 tsp | |
| Salt and black pepper | to taste |
Method
- Warm the oil in the pot over low heat and stir in the garlic granules. Ten seconds, no longer, or they scorch.
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Packing
Dried kale, bouillon, garlic, and pepper flakes go in one bag. Oil and vinegar in separate small bottles, both bagged, both upright.
Variations
- Add a handful of instant couscous or a foil packet of chicken to make it a meal instead of a side.
https://domesticsuperhero.com/web-stories/the-most-amazing-sauteed-kale-that-youll-actually-want-to-eat