When I first got kale in my CSA box last winter, I was a little intimidated. Tough, leathery greens, stiff stalks, essence of bitter seaweed, are you sure this is good for me? According to my Whole Foods grocery sack, kale and collards score 1,000, the highest nutritional value you can get from a single food. I don’t normally take health advice from a paper bag, but it is a rather impressive number. My only question was, how could I make it taste good?
I’ve heard of some interesting techniques when it comes to winter greens. Massaging the leaves with salt to make them tender sounds ridiculously intimate and labor intensive. Just the other day I read about brining kale so you can create a wilted salad with a creamy vinagrette, not a bad idea if you are into raw food. (I personally haven’t had a raw kale salad I’ve been able to smile through.) Last winter I made a chard pesto that was divine (recipe here). I’ve also tried roasting kale to make crispy “kale chips.” Those were actually pretty tasty, but the recipe I used needs finessing to evenly distribute the seasoning, a project for another day.
My favorite method I’ve adapted is quick, it takes about 20 minutes, and is reminiscent of Southern greens. I eat it for breakfast because I’m the kind of weirdo that prefers olives to doughnuts at 7 a.m. Popeye ain’t got nothing on me!
Simple Southern Style Kale
1 bunch kale
½ onion, diced (optional)
1 Tablespoon olive oil
¼ cup broth or water
2-3 teaspoons apple cider vinegar
salt and fresh cracked pepper to taste
Heat olive oil in a large, heavy skillet to medium heat. Cook onion, stirring occasionally, for a few minutes until softened and starting to brown.
Sautee for a few minutes stirring frequently until it starts to wilt down.
lacy, leathery dragon wings
bitter turned sweet
by heat, vinegar, and salt
Popeye’s no match
for my breakfast Knock Out