Seasoned Kale Recipes

SEASONED KALE

Steps:

• Heat the sesame oil in a large frying pan over medium high heat until shimmering and fragrant.
• Add the minced garlic and spread around the pan evenly.
• Add the kale to the pan and use tongs to begin moving it around the pan, taking care not to drop leaves outside of the pan.
• Drizzle the soy sauce evenly around the pan. It will sizzle, but this will begin to wilt the greens. Reduce the heat to medium.
• Use tongs to move the greens around the pan for no more than two minutes. You'll see the greens visibly reduce.
• Season to taste with the red pepper flakes and ground black pepper.
• Remove from heat and serve. Garnish with additional pepper(s) as desired.

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SEASONED BLANCHED KALE

Steps:

• Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
• For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.

STEAMED KALE

Steps:

• Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer. , Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar.