Kale. It seems like everyone’s raving about it.
Recipes for kale smoothies, juices, stir-fries, and stews abound.
Do you feel kind of embarrassed that you’ve arrived so late at the kale party? Perhaps you’ve even tried it and wondered what all the hoopla was about.
I get it. I wanted to love kale, but my first few attempts at preparing it left me unimpressed. It was bitter, dry, boring.
Thankfully, I kept trying and discovered that kale can taste awful or wonderful, depending on how it’s prepared and which variety you choose.
I recommend curly kale, pictured above.
The main thing to remember, however, is that you need to remove the big center stems before cooking. That’s where the bitter taste associated with kale comes from. I simply use my hands to tear the kale leaves from the stems.
Then, if necessary, I tear the leaves into smaller pieces, about 2-3 inches square.
I think kale tastes best when it’s mixed with other vegetables, such as onions, zucchini, carrots, mushrooms, or butternut squash, but you can certainly cook and eat it by itself, too.
I recommend topping it with your favorite cheese, as well. Freshly grated manchego or Parmesan are wonderful with kale.
Nowadays, I can’t believe how much I love kale.
Yes, I’ve jumped on the kale bandwagon. Dave likes it, too, as long as it’s prepared this way; i.e., mixed with other veggies and topped with cheese.
I hope this “how to” recipe will make you a convert, too!
How to Cook Kale (that actually tastes great)
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Side Dish|
- 1 Bunch curly kale
- 3-4 Tablespoons extra virgin olive oil
- 1-2 Cloves minced garlic
- salt and pepper (to taste)
- 3 Tablespoons finely shredded cheese (such as Manchego, Parmesan, or Pecorino Romano)
- other vegetables (such as onions, carrots, zucchini, mushrooms, or butternut squash)
- 1/2 Teaspoon dried basil, oregano, or Italian seasoning