so yeah, i know i told you i’d be sharing some thrifting finds here today, but the thing is, with the days shorter (and gray), there’s a narrow margin for taking pictures. and, despite my good intentions… i did not. i did take this rather dreary photo, though, of the kale i ate for dinner last night. oh, kale, there are so many nice things i could say about you, but it’s too bad you are not photogenic once you’ve been cooked. also too bad i did so much awesome cooking this weekend but this is the only picture i’ve got to show for it. oh well. (sorry, kale, for blaming you for my own poor photography skills. you are actually quite lovely. my bad.)
anyway, we eat a lot of kale around here, and i almost always make it the same way, which is not very interesting, is it? but it’s so easy, and so tasty, and really & truly, if i had to eat only one leafy green for the rest of my life, it’d be this. so, without further ado, here’s how it goes (if you already know how to make kale, feel free to skip this. i won’t mind and i’ll never know!):
* one bundle organic kale, whatever kind you love the most (i like the kind with purple stems and curly leaves), chopped up (remove the fat parts of the stems beforehand.)
* garlic (a few cloves, chopped)
* maybe some onion, if you want, chopped up small
* broth. this is the secret thing to make it go from boring leafy green to shazam. (i usually use powdered vegetable bouillon, about a teaspoon dissolved in about a half-cup of hot water. this makes the dish pretty salty. i like it salty, but you can cut back if you don’t.)
* olive oil & butter, a tablespoon or so of each, enough to coat the pan.
how to make it:
heat oil & butter over medium-high heat in a big cast-iron skillet. add chopped garlic (and onion if you’re using it). cook, while stirring, a couple of minutes until it starts to soften, careful not to burn. add kale, and let it cook until it starts to lose some of its volume. stir it to spread the oil around. cook for maybe 2-3 minutes, maybe 5, stirring occasionally. throw in the broth, cover, and let it simmer over medium-ish heat, about 10 more minutes. remove cover, stir it around, cook it more if it’s too soggy. the most important thing about these directions is that it doesn’t really matter how you do it. kale says, go ahead and break the rules. i’m flexible! and by the way, i’m also like totally awesome for your body.
you can eat this along with almost anything… as a side, in stuff, straight from the pan when nobody’s watching. last night i mixed it up with coconut rice, avocado, and black beans in a burrito. (thrilling news, i’m sure.) if there are any kale aficionados reading, i’d love to hear your favorite preparations, because even though i’m a creature of habit, i do like to break out every now & then. and kale seems safe, you know? happy monday, folks!