Kale is so in it’s almost out. Kale, the vegetable I used to avoid in the grocery aisle 10 years ago is now regularly eaten in our house. I use it in so many dishes, it’s hard to believe I once was frightened to cook with it. Actually a few times I’d buy it and end up throwing it out because I just didn’t know how to use it. Until we got our CSA that is. But since I’ve found how diverse it is- how many different recipes it can be used in. And in the past couple of years the varieties available are much greater.
Kale Sautéed with Garlic
3 cups kale leaves de-stemmed and chopped
2-3 garlic cloves, chopped
1/2 cup stock (vegetable or chicken)
2 tsp olive oil
Salt & pepper to taste
Heat olive oil and add garlic. Sauté over medium high heat for a couple of minutes, careful not to brown or burn. Add kale and stock. Stir then cover. Continue to cook for about 7 minutes until kale is slightly wilted but hasn’t lost color. Add salt and pepper– careful if stock is salty. Strain and serve.