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Recipe of the month: My sauteed kale

Kale -- oh, so trendy and oh, so healthy. But what do you do with it? I am NOT a fan of blending it into smoothies -- way too cruciferous and raw tasting for me (but baby spinach works like a dream).

Last night, I whipped out the "big girl camera" and took a few photos of how I like to make kale and other hearty leafy greens, like collards and Swiss chard.

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I saute a large sliced onion and about 4 sliced garlic cloves in a tablespoon of butter (yep, the real thing). Add a little chicken broth and really sweat them down.

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I LOVE this brand of kale because they do the chopping and cleaning for you.

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Dump the entire bag into the pan, on top of the onions. It won't fit (for now).

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Cover the pan, smashing the greens under the cover, and cook over medium heat for a few minutes.

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I like the combo of hot sauce and vinegar for a tart-hot combo. You also don't have to add much salt.

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Uncover the pan, add your seasonings and mix everything. Careful of the hot sauce-vinegar steam. Whew!

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And, it's done! That giant bag cooks down to 4 good-sized servings.


 

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