When I made this dinner for our friend Cinthia, she asked me to post my recipe for kale. She lives in Brazil and says they have a lot of kale at the markets there, so wanted a new way to cook it. It was a while ago that she asked, sorry Cinthia! Pregnancy brain!
Nonetheless, here's how I make it, it's supereasy (I also make collards and all green leafies this way):
(this recipe makes more than enough for the 3 of us...1 bunch makes it a little short)
2 bunches of greens, chopped into large-ish pieces, stems and ribs removed, washed leaving a bit of water on the leaves
3 -4 cloves of chopped garlic
2 tablespoons of olive oil
a pinch of salt
- In a wok or large saute pan heat the oil over medium/high heat.
- Add the garlic and fry until just starting to brown.
- Add the greens (beware it may spit a little when the water hits the oil).
- Press the greens into the pan to start the shrinking.
- Add the salt.
- Using a tongs flip the greens to bring the cooked parts to the top of the pile and visa-versa.
- Flipping and mixing regularly with the tongs, cook the greens until they are to your liking. I like them fairly cooked, but not overly cooked or mushy.
- Serve immediately!
And while I'm on the subject, I wanted to take a second to taut the amazing healing capabilities of greens. I posted a bit about them here, so check that out and remember: EAT YOUR GREENS! Every day!