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.
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.
I LOVE this brand of kale because they do the chopping and cleaning for you.
Dump the entire bag into the pan, on top of the onions. It won't fit (for now).
Cover the pan, smashing the greens under the cover, and cook over medium heat for a few minutes.
I like the combo of hot sauce and vinegar for a tart-hot combo. You also don't have to add much salt.
Uncover the pan, add your seasonings and mix everything. Careful of the hot sauce-vinegar steam. Whew!
And, it's done! That giant bag cooks down to 4 good-sized servings.