Cooking kale for just a flash over high heat without being shy with garlic is my go-to method for cooking kale, or most greens really. You want it simple and fast, so the kale retains a hint of structure and plenty of color and vibrancy. It works for kale, chard, or spinach – your choice!
I use greens quick-cooked like this in dozens of ways. Stir a few beaten eggs into a skillet of sautéed kale, and you’re on your way to a delicious omelette or frittata. I sometimes chop the leaves a bit finer (pre or post sauté), and add them to all sorts of soups and curries. You get color, flavor, and a nutritious boost. Puree the sautéed greens and you can whisk or blend them into yogurt, hummus, mashed potatoes, and dips.
A few more ideas and inspiration.
There are a lot of ways to riff on this general idea. Here are a few stand-out ideas from the comments over the years.
Continue reading Simple Garlic Kale on 101 Cookbooks
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