For many, the hardiness of raw kale is an acquired taste. I never used to enjoy it when I was younger, but then I learned a little trick….if you lightly sauté the greens, wilting them just a little, they keep their crispness but lose that chewy texture, becoming sweet and delectable. Below is an example of a simple kale preparation that hits the spot!
Zesty Sautéed Kale
By Holly Rodricks
- 1 bunch Red Russian Kale, stems removed and leaves roughly chopped (Can substitute any hardy green if kale is not available.)
- 1 small Onion, thinly sliced
- 1 clove Garlic, minced
- 1 – 2 tbsp. Oil of choice (For those omnivores out there, bacon grease gives this a really nice, full flavor.)
- 1 tsp. fresh Lemon Juice or White Vinegar
- Salt and freshly ground Pepper to taste
- Heat up oil in a medium-sized skillet. Sauté Onions until they start to soften and become translucent.
- Add minced garlic. Sauté for an additional minute, until garlic becomes aromatic.
- Add chopped Kale. Gently stir every minute or so, to make sure leaves are evenly exposed to heat. Add Salt and Pepper as you go. The aim is to slightly wilt the greens, not to cook them down to nothing. After 2-3 minutes or as soon as they start becoming tender and brightening in color, remove them from the heat.
- Add the Lemon Juice or White Vinegar, and stir to evenly combine.
- Serve immediately, alongside your favorite main course.