Kale – in all its shapes & forms – is everywhere, in everything and for good reason! Kale is a nutrient rich green that is extremely versatile. Eat it raw or cooked, juiced or blended – you can’t go wrong. When we started growing Kale I may have been jumping on the Kale bandwagon but also it isn’t always easy to find organic and fresh.
Over the last few years we have cooked kale nearly every way imaginable. Today we will share with you our simplest yet most sophisticated recipe. For this recipe you will need a good skillet or Wok.
If your kale came from Bain Home Gardens or Hawkins Homestead Farm, then you do not have to worry about pesticides. Your Kale has been rinsed and inspected for critters. Having said that – WASH YOUR GREENS CAREFULLY!
- Remove stem ends from kale leaves (do not throw away).
- Chop or tear into edible pieces. With my greens I use the “Mama Technique” (my mother and my husbands mother both used this technique thus the name) which is rolling the leaves up tightly and cutting at desired with.
- Take 1-2 (always to your taste) cloves of garlic and chop to desired size. For the purpose of this recipe we like to do thin slices. Set it aside.
- Place 2 tablespoons of olive oil on medium heat.
- Add garlic and cook until browning begins.
- Add Kale and be sure to toss it evenly with your garlic and olive oil mixture.
- Cover and cook for about 5 – 7 minutes depending on how small or large you chopped your leaves.
- Remove lid and season to taste. If you prefer your greens with less moisture let cook and additional 3 minutes with the lid off to allow for evaporation.
Kale stems are edible and just like their leaf counterpart, can be used in many different ways. We have made Kale Fries, used them in soups, smoothies, and even omelets! If you are not using them right away, blanch and freeze for later use. How do you prepare your kale? We’d love to know – from our family to yours!