Wednesday, April 20, 2011

Eat Your Kale

Kale, it does a body good!  It's high in beta carotene, vitamin K and reasonably rich in calcium.  I've liked kale since I was a child.  For some reason, my mother served us spinach from a can.  I think the only vegetable worse than spinach to put in a can is asparagus.  Yes, mother served canned asparagus too!  I digress.  Perhaps because it didn't come in a can, mother prepared fresh kale.  She usually simmered it in enough water to make "pot likker".  That would be for cornbread sopping.  I've recently discovered that raw kale is delicious in a salad.  My husband said he preferred his cooked.  So, I used the rest of the raw kale and cooked it to serve with that roasted chicken.

While a side of cornbread would have been quite good, we settled for oven-roasted potatoes to round out the meal.

Kale, Simmered with Garlic and Balsamic Vinegar inspired by my mother 

1 large bunch of kale
1 Tbsp vegetable oil
3 garlic cloves, minced (the whole garlic cloves in the photo were roasted w/the potatoes)
1/2 cup water
Salt to taste
1/4 tsp crushed red pepper flakes or to taste
1 Tbsp balsamic vinegar

1.  Trim kale and discard the stems.  Rough chop the leaves.
2.  In a large pot, saute the kale leaves in the oil until just starting to wilt.  Add the minced garlic and saute for a minute longer.
3.  Stir in the water, salt and red pepper flakes.  Bring to a boil.  Reduce the heat, cover and simmer about 20 minutes or until kale is tender.
4.  Remove from heat and stir in the vinegar.