Get to Know Kale
Since mid-March, spring greens are popping out of the ground for us in the Southeast. I used to think kale was just a pretty, green garnish that showed up on my plate in a restaurant. But now I know – kale is nutritious, easy to cook, full of flavor and it fits perfectly into my homemade meals.
Kale Saute – Easy as 1,2,3
1. Buy a bunch of fresh kale, wash it in your sink and cut out the thick stems halfway up each leaf. Chop roughly.
2. Add 1 Tbsp oil and 1 tsp minced fresh garlic to a large pan on the stove. Pile the still-wet kale on top. Sprinkle lightly with red pepper flakes and salt. Cover pan with a lid.
3. Turn stove burner on to medium heat. Listen for a little sizzle after 2-3 minutes and then set timer for 8-10 min. Using tongs, gently turn over kale every 2-3 minutes. Add 2 Tbsp water if it sticks. Enjoy with your meal.
Kale for Breakfast, Lunch and Dinner
1. Add sauteed kale to your breakfast omelet.
2. Enjoy a bowl of vegetable soup (homemade or not) with some added sauteed kale for lunch.
3. Include a generous portion of sauteed kale on your dinner plate.