Sautéed Kale
Kale is so curly and beautiful that for a long time people used to line fruit and vegetable platters with it instead of eating it. But when “bitter greens” became popular for health reasons, everyone started to look at kale in a new way.
Ingredients
2 bunches kale, roughly chopped (about 8 cups/ 2 L)
2 tbsp (30 mL) vegetable oil
3 cloves garlic, finely chopped
1 tsp (5 mL) salt
2 tbsp (30 mL) vegetable oil
3 cloves garlic, finely chopped
1 tsp (5 mL) salt
Directions
1. Wash kale well and leave a little water clinging to leaves.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook for a few minutes, or until tender but not brown.
3. Add kale and sauté, stirring, for about 10 minutes, or until wilted and tender. Season with salt.
Makes 8 servings
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook for a few minutes, or until tender but not brown.
3. Add kale and sauté, stirring, for about 10 minutes, or until wilted and tender. Season with salt.
Makes 8 servings
I added a little fresh squeezed lime juice to the kale as it was cooking and served with some toasted sesame seeds, delicious
Garlic may be a little too strong. I'm using finely chopped onion. It also helps to pour boiling water over the shredded kale (blanching) prior to sauteing. My mother sprinkled a tablespoon of oatmeal over the cooked kale; soaked up the cooking liquid, and thus also made it less bitter. Add a small farmers' sausage while braising. Enjoy - -