If you like to sing and cook at the same time, listen to May Erlewine's Greens song. The lyrics are here. "I'm talkin' 'bout jubilation in a pan. It's mighty fine stuff!"
Any type of kale will do. This time, I used a beautiful variety with purple stems
The same recipe works for just about any variety of greens.
Start with a lot of kale. Cooking will reduce the volume by half.
Use any cooking oil. Olive oil is my first choice; canola my second. I use sesame oil for an Asian flavor.
This recipe is simple and yummy. If you have any leftovers, they are good hot or cold.
Somtimes I play with the seaoning and add crushed red pepper and/or herbs (fresh or dried) . . . or ground cumin or coriander.
Adapted from: Pat McL
1-2 tablespoons oil (see note above)
Large bag of kale
1 large clove of garlic or 2 medium cloves, peeled
1-2 tablespoons water
Rinse kale in a bowl of water.
Rinse, drain, and chop the kale.
Heat the oil in large skillet over a MEDIUM heat. You can use a HIGH heat but you really have to watch it closely so that nothing burns.
Crush the garlic into the oil. Do not brown the garlic as it will become bitter.
Immediately, add the kale and water and cover.
Cook about 5-10 minutes. Check every 1 to 2 minutes to be sure it is not over cooked. Add more water if needed. The green color should remain bright -- see photo below. The photo is fuzzy from the steam but the color is right on.
Add salt and pepper to taste. Crushed red pepper or herbs (fresh or dried) are a nice optional addition. Sometimes I add crushed cumin or corianer or both.