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 and add them to all sorts of soups and curries. You get color, flavor, and a nutritious boost.
Waheda says, 'I normally make something similar but only with tomatoes, onion, and minced garlic, sauté those things first then add the spinach some salt and hot pepper (a dash), it goes well with basmati rice.'
Franks likes a bit of edge, 'I like to sauté the garlic first in extra virgin before adding the greens. The garlic browns up and caramelizes a bit to give the greens that roasted garlic taste.'
Collection
[
|
...
]