After discovering last year that I love kale I wanted to find another way to prepare it because even though I could eat kale chips until the cows come home I thought it might be nice to diversify my kale repertoire.
This preparation is equally as simple and slightly more flavorful with the addition of not one, but two different cuts of garlic (sliced and minced) and red pepper flakes. You can go crazy with the garlic– the recipe suggests 5 to 6 cloves, it just depends on what your plans for the rest of the evening are. You for sure will be breathing it all night if you go full on with the garlic but on the bright side you will be warding off colds and vampires in equal measure. Not bad things to do.
The kale is so tender and well-flavored that I could eat a giant bowl of it, and in fact did. It makes a great side along with fish or pork or chicken or really any old thing you want to pair it with. Yeah kale!
Kale with Double Garlic (from “How to Cook Everything” by Mark Bittman)
- 1 pound kale, collards, or broccoli raab, with stems under ¼” thick, well washed
- ¼ cup olive oil
- ¼ cup thinly sliced garlic, about 5 or 6 cloves, plus 1 teaspoon minced garlic, or more to taste
- ½ teaspoon crushed red pepper flakes, or to taste
- Salt and freshly ground black pepper to taste
- ½ cup chicken, beef, or vegetable stock, or water
- Lemon wedges
Coarsely chop the stems and leaves of the kale.
Place the olive oil in a large, deep saucepan. Add the sliced garlic, pepper flakes, salt, and black pepper and cook over medium-high heat for about 1 minute.
Add the kale and the stock or water. Cover and cook over medium-high heat for approximately 5 minutes, or until the greens are wilted and just tender but still a little firm.
Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has all but evaporated and the greens are quite tender. Taste for seasoning and add red or black pepper and salt as needed; add the remaining minced garlic, cook for 1 minute more, and serve, with lemon wedges.