Remember how I was going to cook one vegetable a week (as opposed to salad every day) and share the recipes here with you? Well, that was nice for a couple months, and then my full-time job caring for three kids got in the way. Ha! But tonight we had some great kale with dinner and I thought I would share my “recipe” with you.
I already mentioned this kale dish in my first “veggie of the week” post, but in case anyone needed a bit more instruction I wanted to put in a few more details. It’s hardly a recipe at all, really just a method, but it’s a good reliable one – as evidenced by the cutiepie enjoying the kale in the top photo there. Anyway, here goes …
- pre-chopped, pre-washed kale from Costco (or, fresh beautiful kale from your local farmer’s market; remove the ribs and slice leaves into bite-size pieces.)
- jarred minced garlic (or, fresh garlic … peel and mince it.)
- olive oil
Drizzle a nice puddle of olive oil in the bottom of a large stock pot, and heat the stove to medium-high. When the oil is hot, throw in as much kale as you can fit into the pot, or as much as you think you will eat. (I can usually get about a pound of pre-chopped kale in there.) No need to stir yet; add about a quarter cup of water, and cover the pot.
Wait a few minutes and check to see how the kale is wilting. Is it bright green yet? Is it cooking down? If it’s still completely filling the pot, it needs to wilt some more before you proceed. Check to see if you have enough steam going to wilt the kale, and add another quarter cup of water if you need to. Cover the pot again and wait a few more minutes.
When the kale is bright green and starting to cook down, use a pair of tongs to lift and stir the kale, to coat it evenly with the oil and help it cook evenly. Continue to stir, cover, check as needed until the kale is as soft as you want it to be.
Add as much garlic as you think you might like. Lower the heat to medium-low and stir the kale some more so the garlic gets all mixed in. Continue to cook until the garlic is as cooked as you want it to be. If you like your garlic fresh, strong, and sharp, you can remove the pot from the stove almost immediately – the garlic will cook a little in the hot kale. If you like it more mellow and caramelized (I do), leave it on for a minute or two, stirring occasionally, but be sure not to burn it. (Although I recently burned it a little bit and it was delicious.)
Season with salt and pepper, and you’re done! But if you want to dress it up, squeeze a lemon over it and/or grate some Parmesan on top.
Hope you like it as much as my two-year-old does!