We are loving our farm share, and I am loving the challenge presented by big bags of leafy greens. Yesterday, I knew we had to get rid of one 1 lb. bag of mixed Kale and Chard in one fell swoop. Eat your greens! Now. Don't let them wilt.
I pulled out my trusty "How to Cook Everything" by Mark Bitman, and found this wonderfully warm recipe for kale. I'm not one of those five alarm, six star spicy people, but my husband is, and this dish was a good balance for the two of us. It wasn't so much spicy hot as it was deliciously warming in the mouth, due to a perfect combination of red pepper and ginger.
Cook on to experience it for yourself! (Kale is plated alongside Pasta with Sausage and Sundried Tomatoes)
NOTE: This recipe was originally called Kale with Double Garlic, with an option to substitute the second garlic with ginger instead. I decided to do it all. All the garlic AND the ginger. You really will love your Kale.
Love Your Kale
Adapted from "How to Cook Everything" by Mark Bitman
You will need...
1 pound mixed Kale and Chard with stems under 1/4 inch thick. All Kale is fine too.
1/4 cup olive oil
5-6 cloves thinly sliced garlic, plus 1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes (or to taste)
1 tsp. minced ginger
salt and freshly ground black pepper to taste
1/2 cup water
(lemon wedges if you have them, I didn't)
1) Coarsely chop the stems and leaves of the greens.
2) Place oil in large, deep saucepan. Add sliced garlic, pepper flakes, salt and black pepper. Cook over medium-high heat for ~ 1 minute.
3) Add the collards and the water. Cover and cook over medium-high heat for ~ 5 minutes, or until the greens are wilted and just tender, but still a little firm.
4) Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has almost all evaporated and the greens are quite tender. Note: My greens were tender well before all the liquid was gone, but the liquid made a lovely sauce to drizzle. Better to keep the liquid than to overcook your greens.
5) Taste for seasoning and add red or black pepper and salt as needed. Add remaining garlic plus ginger. Cook for 1 minute more and serve (with lemon wedges if you have them).
PROS: Lovely, lovely warming veggies
CONS: Cannot think of any!