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Photo by: Joseph DeLeo
This light and crispy kale cooks in about seven minutes, but it only comes out crunchy if the greens are very well dried. You can play with the seasonings, of course; this recipe is for a basic Italian-style kale, but you can use peanut oil with a little roasted sesame oil and make an Asian version—mix in a few chopped toasted peanuts before serving. Thai sriracha chili sauce is great with kale, as is regular old American hot pepper sauce.
Yield: Serves 2
INGREDIENTS
- Half a bunch of kale
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- Salt to taste
Directions
Wash the kale leaves and dry thoroughly. Strip away any heavy ribs and chop the leaves roughly. You should have about 2 packed cups.
Heat the olive oil in a sauté pan and add the garlic cloves, cooking for a couple of minutes. Remove the garlic cloves and turn the heat to medium-high. Add the chopped kale and same until wilted and slightly crunchy, about 7 minutes. Serve immediately.
© 2000 Fran McCullough
NUTRITIONAL INFORMATION
Nutritional information has been provided by the author.
Per serving:
Carbohydrate: 4. 7g plus 2.6g fiber Protein: trace Fat: 5.5g
FROM THE KITCHEN OF...
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