Kale is one of the most versatile greens. It can be substituted for spinach in any dish, and pairs well with many foods: pasta, potatoes, sausage and white beans, to name a few. When you spot it at local farmers markets, don’t shy away from this hearty green.
Check out the recipes below for two different ways to prepare kale.
Braised curly kale with garlic and soy sauce
1 pound green curly kale
3 tablespoons olive oil
1 teaspoon chopped fresh red chili pepper
1 garlic clove, chopped
2 teaspoons light soy sauce
Salt and pepper
Remove any yellowing bits or tough stalks from the kale, then reserve the leaves in cold water. Bring a large saucepan of water to a boil and season with salt. Drain the kale, add to the pan, and cook for 6 minutes. Drain again and keep warm.
Heat the olive oil in a skillet, add the chili and garlic, and fry gently for about 3 minutes, until the garlic begins to brown. Immediately put the cooked kale into the pan and stir well. Season lightly with pepper and the soy sauce, and cook for 4 minutes, stirring frequently. Serve warm.
Makes 4 to 6 servings.
Creamed purple kale with pepper and lemon
11/2 pounds purple kale
3 tablespoons olive oil
3 shallots, finely diced
3/4 cup medium-dry white wine
1 cup heavy cream
Juice of 1 lemon
Salt and white pepper
Remove any yellowing bits or tough stalks from the kale, then reserve the leaves in cold water. Bring a large saucepan of water to a boil and season with salt. Drain the kale, add to the pan, and cook for 6 minutes. Drain again and keep warm.
Heat the olive oil in a skillet, add the shallots, and fry gently for 4 to 5 minutes, until they begin to brown. Pour in the wine and allow it to evaporate before adding the cream. Just as the cream starts to bubble, add the cooked kale and squeeze in the lemon juice. Grind in some white pepper and season lightly with salt. Allow the liquid to reduce slightly, then serve.
Makes 4 to 6 servings.
Recipes adapted from “Eat Your Vegetables” by Arthur Potts Dawson
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