What's the most tastey way to enjoy it? Although I've eaten it raw in a salad before (where you massage it with sea salt and citrus juice and/or vinegar) and I'm super anxious to try it plain steamed as suggested in the link above, the best way I've ever tasted was Braised, as prepared by one of my best buds, Sarah Folse. Sarah - thanks for sharing your recipe with me!!!
Ingredients
2 tsp EVOO
4 cloves of garlic, thinly sliced
1lb kale, tough stems removed and leaves coarsely torn or chopped
1/2 cup vegetable or chicken broth or stock
1 cup tomatoes, seeded and diced to about ½ inch pieces
1 tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp black pepper
Pinch of Crushed Red Pepper (not in Sarah’s original, but I wanted to add a little kick to it. While I'm at it, at this time, I'd like to give a shout out to our friend, Ashley. Seems good timing. Afterall, thanks to Ashley, everytime I use my crushed red pepper, I giggle and think of her. You see, she loves it so much, that she carries a little tube of it in her purse every single place she goes! Ha. Gotta love that!)
Instructions
Heat EVOO in a large pan over medium heat.
Add the garlic and saute until lightly golden, 1-2 mins (careful not burn garlic!).
Stir in the Kale and broth.
Cover, reduce heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 mins.
Stir in the tomatoes and cook uncovered until the kale is tender, 5 or so mins longer. (Remember the less time you cook a vegetable, the more nutrients will remain)
Remove from heat and stir in lemon juice, salt and pepper. Serve immediately.
*Variations
~Add shallots or purple onion, finely chopped if you have some on hand (add in the first step with the garlic).
~The amount of garlic, lemon, salt and pepper is of course to taste. So use as must or little as you like!
~New idea after making this recipe yet again after this post...this round, I decided to add in capers and fresh shavings of parmiganna reggiano! Mmmmm!!!!
*Tips
~This recipe is VERY good leftover. Just careful not to overheat in the microwave. Go about 30-45 sec per serving size you're reheating. Makes a great warm salad for a lunch at your desk (which I am actually doing right at this second!)
~New idea after making this recipe yet again after this post...this round, I decided to add in capers and fresh shavings of parmiganna reggiano! Mmmmm!!!!
*Tips
~This recipe is VERY good leftover. Just careful not to overheat in the microwave. Go about 30-45 sec per serving size you're reheating. Makes a great warm salad for a lunch at your desk (which I am actually doing right at this second!)
