Vegan Sautéed Kale

  • 1 bunch kale, dinosaur is lighter in flavor and tender
  •   ½ cup onion, finely diced
  • 1  teaspoon olive oil or vegetable broth
  •  2 cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  •   ½ teaspoon salt
  •   Freshly ground pepper, to taste
  •   ½ teaspoon cumin (optional)
  •   ¼ teaspoon paprika (optional)  

 Wash kale in a sink filled with fresh water to ensure all sand and dirt is removed. Drain and cut out large ribs from leaves. Roll a few leaves together in a long roll and slice into 1” ribbon- like rolls. Then roughly cut ribbon rolls in half.  0Heat large skillet to medium heat and add oil or vegetable broth. Add onion and garlic and sauté until light brown and tender. Add kale and cover until tender crisp and still bright green. Remove cover and add apple cider vinegar, salt, pepper, cumin, and paprika. Toss together and taste for seasonings. Serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.