Kale! Here's What to Do With It

Kale.

Previously I had never tried it and never wanted to. Adventure is not my middle name! But a few years ago, I purchased a cookbook called Saving Dinner by Leanne Ely. It rocked my culinary world! And I felt like a real cook.

Anyhow one of the recommended side dishes is kale. I finally mustarded up the courage (ha ha) to prepare some. And.... I liked it!

In my journey of sharing my recipe with you, I decided to take pictures, al la Pioneer Woman. Ahem. That woman must have 6 hands. It's hard enough to cook. But to cook and snap photos?!! And I just use a point and shoot.

So here is Leanne Ely's braised kale (with my extra additions):

Braised Kale:

Rinse, ha ha, of course.
Remove the big ribs with a knife. Here's how I do it.



Not sure if there's an easier way. My kitchen prep skills are somewhat...lacking in finesse? Especially when I am holding a camera??



When you're done, you'll have a big stack of ribs (throw in compost pile if you have one),



...and you'll have a big stack of de-ribbed kale.

Stack the leaves...



...And roll them up.

Starting at one end, slice into ribbons (the kale, not your fingers).

One of these days I'm gonna buy myself a fancy knife like Pioneer Woman...if I don't cut my fingers off taking pictures while cutting things...



Mmm, garlic.


To take the skins off I lay the flat of my blade down and give it a gentle wap with my hand.


You only need a clove or two. I guess I went a little overboard.



Press your garlic, or mash with a knife, whatever pleases you.



Now, normally I would break out the can of cannellini beans, but I'm broke. I'm scraping the bottom of my pantry so to speak.

Yep, this is how I roll. Supercharged.

And I'm out of cheese, so the powdered stuff will have to do.



Heat 1-2 T of oil in a large skillet.


You can see how carefully I'm measuring. Hey, I'm all about accuracy in the kitchen.

Add your kale and garlic.


Saute for a few minutes...

...until it's bright green.

Add a little water to the pan (enough to cover bottom, about 1/4").


Cover and simmer on low heat (something i forgot to do because i was snapping photos and my camera was sticky from garlic juice) for 5- 10 minutes until it's tender.

While kale is simmering, I check on Tommy big Wheels.

I wipe garlic juices off my shutter button.

I delete a bunch of blurry pics because it's hard to shot and stir at the same time.

I wash dishes and reflect on my delusions.

It's ready. (Yours will have less water because, I added a little too much water because, it's hard to shot pics and judge depth with one eyeball because,...but it's all good.) :- )

This is all ready to be your side dish, but if you want a meal, add a can of drained and rinsed beans toward the end of the cooking time. Heat through, and sprinkle with Romano or Asiago cheese (or a powdered cheese substitute, lol!). Add a splash or two of rice vinegar too if you like.

Or place kale on a bed of pasta (like good old Tommy here) and sprinkle with cheese. Add some sauteed summer squash, zuchinni, or fresh diced tomatoes too! Yum!