Kale has an earthy flavor and hearty texture. So many wonderful varieties of kale are available in the market these days. I love them all, but I especially love the dinosaur or Tuscan kale, which is dark green with long thin leaves. Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. Many people first blanch it in boiling water to tenderize and soften the flavor before sautéing. Generally, I think this is a waste of time, and it also eliminates many of kale’s valuable nutrients.
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 bunches of kale, average size, ends trimmed, sliced into 1-inch pieces
- 1/2 teaspoon coarse salt
- Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.
Kale Chips: For surprising crispy kale, clean slices of Tuscan kale as directed above, then toss in olive oil plus salt and pepper. Spread out over 2 baking sheets. Roast in a 400°F oven for 15 minutes until tender and crisp.