I’ll bet you never thought you’d be subscribing to a blog where the topic of conversation is kale. Yes? (If you’re not subscribing, please consider doing so. I promise the conversation will improve.)
There are many seasonal green vegetable stars in the fall and winter markets. I’ve grown to love green-leafies, and spinach and kale are at the top of my list. Garlic is the perfect complement.
Nutritiondata.self.com says this about kale: “This food is low in saturated fat, and very low in cholesterol. It is also a good source of protein, vitamin E (alpha tocopherol), thiamin, riboflavin, folate, iron and magnesium, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. Translated, this is weight loss food and an immune system booster.
Coat a small skillet with olive oil. Thin-slice 2-3 cloves of garlic. I’ve found single-stem garlic in the winter markets. It’s firm, substantial, full-flavored and not bitter. Sweat the garlic for 1-2 minutes on very low heat to soften without burning. Slice and remove the stems from kale pieces, as it expedites cooking the leaves. Rough-chop kale, rinse in cold water and toss in skillet.
This is the time to use that white stock you have in your frig. You can use water, but why not leverage your ingredients, as we discussed in the post on stocks? Ladle several times into the pan, cover and simmer for 5-6 minutes.
So here’s my forecast. You’ll not only love it, you’ll crave it.