Kale. It’s good for you. That’s why I started cooking it. I find that it tastes a little like spinach, but it can be more bitter. It can also be very dirty. Be sure to thoroughly wash it. I’ve read the easiest thing to do is throw the kale (once torn into smaller pieces and off of the stems) into a bowl of water with a tablespoon or two of vinegar. Let it loosen the dirt by soaking it for a few minutes, then rinse it twice. Drying in a salad spinner is easiest; or let it drain and pat with paper towels.
As for cooking the kale, I typically just saute it in olive oil with salt and pepper, but tonight I decided to take it up a notch.
This time around, I added in my two favorite ingredients: garlic and crushed red pepper flakes. I guarantee you’ll make this dish as a side more than once a week. It cooks up incredibly fast, and it goes great with chicken, fish, steak… you get the idea.
2 bunches of kale, torn into pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon crushed red pepper flakes
1. Heat a skillet with the two tablespoons of olive oil, over medium heat.
2. Mince the garlic and add to the heated pan along with the crushed red pepper flakes.
3. Swirl the garlic and crushed red pepper flakes around the pan; you want the olive oil to become infused.
4. Once the garlic has become slightly golden, add in the kale. Use tongs to toss the kale in the infused oil.
5. Turn the heat down to low. Allow the kale to wilt for about 2-3 minutes. Serve immediately.
And there you have it! The fastest, tasty and healthiest side dish you’ll make during the week!
Do you have a favorite way to prepare kale? Let me know in the comments!