Pan roasted garlic lends its flavor to this easy kale side dish.
My favorite kale, hands down is Cavolo Nero or Tuscan kale or Lacinato kale or dinosaur kale (Oh yeah, it has many names). It doesn’t have the frilly edges typical of other varieties, but almost a bubbly appearance. Dark green with a dusty sheen, I find it to be ideal for kale chips, in case you’re looking to make some. If it is young, like from my garden, I eat it raw in salads, it’s that tender! Unfortunately it seems that it is bit harder to get at the store than the curly variety that has become so common, so the picture here is just for recognition sake, and memories until I have more growing in my garden. I made the dish (this time) with the frilly, curly variety. Good either way!
- 1 bunch of kale (curly or nero di toscana), cleaned, de-stemmed and chopped
- 2 cloves of garlic, thinly sliced
- 1-2 tbsp apple cider vinegar
- Remove stems and wash kale, chop or rip into pieces and spin dry.
- Heat oil in a large skillet over medium, add the sliced garlic and cook just until slightly golden (Don’t let it get black, or it will be bitter).
- Add the washed kale, toss, then add 1/4 to 1/2 cup water and cover with a lid. (If the kale is young and tender, you need less water/less cooking time)
- Cook until the kale is almost done, add the cider vinegar, cover and cook for another 2 minutes, then open the lid and let any excess water evaporate before turning off the heat.
Copyright © 2012 Simple Healthy Homemade. All rights reserved