How to Sautée Kale

Kale might be one of those beautiful leafy greens you see in the produce section that appears to be mocking you because you either don’t know what it is, or don’t have a clue how to prepare it (I admit, I was one of them until a few months ago).

Leafy greens (kale, collard & mustard greens, spinach, and many others) can be hard because most people only know how to eat them fresh, uncooked, like in a salad. However, some leafy greens are barely ever eaten uncooked, and only release their bitter qualities after being cooked in some way.

Kale is a sturdy green that holds up well to heat, and sautéing it is a perfect way to prepare it (in soup would be another great option). Kale has a tough, inner stalk, and the greens grow along the stalk.

Kale is very cheap in the winter/springtime; we have bought it for the past 2 months for $0.99 a bunch. It has a mild cabbage taste.

The Stuff:

• 3 tablespoons oil
• 1 bunch Kale
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, optional
• Salt and Pepper

And How:

1. Prepare the Kale. Turn it over (like the picture) so you can see the stalk well. Hold the Kale stalk straight up and down, and run a sharp knife along the stalk, cutting the Kale greens off. Chop coarsely. Place leafy part in a colander, discard the stalk (shown on the right in the picture).

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2. Rinse the Kale in a colander. Shake colander to rid of excess water (excess water can splatter in oil if very hot).

3. Heat oil over medium heat in a medium-sized skillet (the greens will wilt considerably). Add minced garlic and cook for 1 or 2 minutes, until light brown in color.

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4. Add Kale, red pepper flakes (if using), and salt and pepper to taste. Take caution as oil may sizzle. Cover with a lid and cook for about 3 minutes, until greens are wilted. Using tongs, toss everything occasionally. (That’s steam in the picture, not smoke).

5. Use tongs to dish onto a plate. Enjoy!

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