This beautiful, bright green side dish is in my second cookbook and remains one of my absolute favorite things to eat. I’ve been on a kale kick for probably two years now, and I never, ever get tired of the stuff. It just makes you feel like Wonder Woman. Or Super Man. Whichever fits. I’ve been wanting to post the recipe here on my site for those of you who might not have seen it yet. It’s to die for!
The great thing about kale is, it’s most delicious when prepared very simply: Just throw it into a sizzling skillet with olive oil and garlic, and a world of glory will open up for you! If you haven’t yet become addicted to kale, just try this. Just once.
You’ll be hooked immediately.
You need kale, glorious kale! This is just straight-up curly/salad bar kale, but if you can find Tuscan kale, it’s delicious, too. Give it a good rinse under cold water, then tear it into chunks. If the kale is overly gritty/dirty, soak the kale in cold water for a few minutes.
After you’ve torn it up, pat it dry with paper towels.
I chopped a whole bunch of garlic—as in, a gnarly amount of garlic. And I used one of those Pampered Chef chopper things, which, if you have to chop a lot of garlic, is an absolute miracle.
This is not an advertisement for one of those Pampered Chef chopper things. I’m just telling you they’re handy, man.
Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat, then throw in the garlic and stir it around immediately so it won’t burn.
And yes, this is a lot of garlic. But it’ll make you happy and will keep vampires away for weeks.
Promise.
Throw the kale into the skillet.
Immediately move it around with tongs; it won’t take much time at all to cook!
Sprinkle in salt and pepper…
Let it cook for probably a minute, a teeny bit longer if needed…
And mound it on a serving platter when it’s still nice and crisp.
Utterly delicious! Serve it next to whatever your main course is: chicken, fish, beef…or stir it into cooked noodles…or just eat it by itself.
Absolutely delectable, guys.
And guess what? You can do the same thing with spinach. I prefer kale because it stays pretty crisp, while spinach wilts really quickly. But both are verdantly divine.
Here’s the handy dandy printable!
