There’s something sweet and smoky about kale that I love. It doesn’t have the bitterness of some dark leafy greens, and you don’t have to do a lot to it. Once you get over the initial shock of the sheer volume of the bunch you’ve bought home from the market, consider that although this will be time consuming to soak, clean, and check, you’ll have a potful to enjoy all week. There are many delicious ways to enjoy this versatile vegetable, but here’s one of my favorites.
My husband and I like braised kale. It’s a simple, sweet side dish that pairs well with brown rice and butternut squash. How’s that for a colorful plate?
- One head of kale, washed and stripped off the center hard vein
- One large onion, chopped
- Four-six cloves garlic, sliced
- Olive oil, 3 Tablespoons
- Salt and pepper, to taste
- Large bowl
- Cutting Board and sharp knife
- Large pot with tight fitting lid
- Spoon for stirring
In a large colander, strip kale from hard center vein. Discard the veins and place the kale leaves in a large bowl of water to which you add a tiny drop of dish detergent. Swish the kale around with your fingers or a large spoon for just a few seconds. Soak for 20 mins, and rinse until all the soapy film and any dirt from the greens are gone.
Heat oil in large pot and add chopped onion and garlic. Cook on medium-low. Stir and cook for 5 mins, until soft but not brown. While they’re cooking, tear the kale leaves into pieces about the size of your palm. Add the kale to the pot. Your large pot will be full before all the kale begins to wilt and shrink. Stir, and cover. In a few minutes of cooking, the amount of kale begins to reduce in size. Keep the lid on and cook on a low light to simmer for another 15-20 minutes, stirring occasionally. Cook until the kale is wilted and soft. Add salt and pepper to taste, and additional garlic powder or fresh sliced garlic, if you want. Betayavon!