Last weekend, I heard a friend making disparaging remarks about her roommate's diet of kale at every meal. I sat very quietly, hoping the campfire covered the smell of kale on my clothes. Now that I am in a safe space, I will let the details of my kale-love rush forth.
Kale: yum. Baby kale: lots of yum yums. In fact, in the past month, Steve and I have eaten 2 HUGE costco bags of little organic baby kales. Our preferred method of preparation is saute. This recipe is stupidly easy and fast, especially if your kales are prewashed and babies (no chopping! straight from the bag to the pan!)
Newsflash: the program you are watching has just been interrupted because the interweb just informed me that "kale" is slang for "money." When did the gangster world collide with the hippie world?!
Anyway, kale! How do you make it have the texture of something you'd want to eat?
Gather:
- a few BIG handfuls of kale (the pre-compressed volume is about 3 cups, perhaps)
- 1-2 tablespoons oil
- a couple cloves of minced garlic
- 2 tablespoons veggie or chicken stock
- 1 teaspoon red wine vinegar
Start by heating a large pan with oil over medium high heat. Add the garlic and let it turn golden, then throw in the kale and do your best to stir it around. Next, add the stock. Sometimes we cover the pan and sort of steam it and sometimes we are lazy and don't. Watch as your kale shrinks. It's ridiculous! You lose like 80% of the volume! Add salt and pepper to taste, then mix. Finally, once the kales are tender and shrunken, turn off the heat and sprinkle on some red wine vinegar. To be safe, you will want to start with a few sprinkles of vinegar. Taste it and see if you want to add more. Nom!!