My friend, Charlotte, from college (actually a sorority sister of the great Phi Sigma Sigma!) sent me an email today with a link to this New York Times article. YAY KALE! :) This article goes into all the health benefits to kale, as well. Vitamins, calcium, iron, fiber...it's really a power food.
Ya know, I never think of just eating kale simply sauteed. I love this, because it has such a great flavor, no need to put it in soup, right?? So I will definitely be giving this a whirl sometime soon.
This sounds especially tasty:
Pan-Cooked Kale With Garlic and Olive Oil
2 large bunches kale (about 1 1/4 pounds total)
Salt, preferably kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper
1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.
Yield: Serves four
Thanks, Charlotte!! :)
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