• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Get Your Greens – Braised Kale

January 12, 2009 | Vegetables

I’ve been on a kale kick for awhile now. Maybe it’s my iron poor blood, exhausted from the holidays and travel, screaming for the nutrition, or maybe it’s just downright tasty, but whatever the reason, I’m drawn to this stuff, and can’t be more pleased about how easy it is too cook and how great it tastes.

Kale is tougher than spinach, and can be bitter if not cooked properly, but if you follow these simple steps, you’ll have great kale every time. Begin by stripping the leafy greens from the tough stalks. Just hold the end of the stalk with one hand and use the other hand to gently pull the green leaves off. The small amount of stalk that stays attached to the greens is tender enough to eat, so don’t worry about that. Discard the tough naked stalks.
The next secret to cooking kale is to first boil it in salted water, then drain it and shock it with some cold water to stop it from continuing to cook. Finish it by sauteing it with your favorite fat and seasonings (I like extra virgin olive oil and garlic, but use butter and another seasoning if you like). Don’t overcook the kale – you don’t want mush!

Garlicky Braised Kale
Serves 6

2 pounds kale, trimmed and chopped
1 tablespoon kosher salt
2 tablespoons extra virgin olive oil
2 cloves garlic, minced

Bring a large saucepan of water to a boil; add 1 tablespoon salt. Add the chopped kale to the boiling water and cook until they are almost tender but still bright green, about 5 minutes. Drain and rinse with cold water, then set aside. In a large skillet, heat the olive oil over medium high heat, then add garlic for 30 seconds. Add kale and toss to heat through. Remove from heat and serve immediately.

Leave a Reply



About Michele



Restaurant Reviews

  • chinese takeout
  • coohills denver chefs up front poached egg on brioche with truffles
  • izakaya den
  • yaxche playa del carmen 9 flaming drinks
  • mustard's chili dog with a taste of fries
  • aspen the wild fig alamosa striped bass-1
  • acorn denver restaurant duck confit tom yum noodle bowl

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele: Profile in Colorado Homes & Lifestyle Magazine

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives