Kale with Garlic

Chopped kale -- not yet cooked.

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

Salt

Pepper

.

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.

The color is correct.  The blur is from the steam.