What the kale?

Oh how I love kale.  I decided I am going to try to buy it every week.  It is relatively cheap, (last

week it was 99 cents per bunch, not on sale).  It also seems to be hardy enough to hold in the fridge for several days, although I usually try to use it soon.  The reason I try to use it soon is that I buy two bunches, (yes, for just two people), and with the attached stems, it takes up a lot of real estate in my fridge. 

Those two bunches of kale made enough sautéed kale for four huge servings, but would probably be enough for 6-8 regular size servings.  It takes awhile to prep it.  It has to be washed, de-stemmed, and torn into whatever size pieces you prefer.  It does not need to be spun or dried like lettuce would be, because a little bit of water on the kale actually aids in the cooking process.  My husband is an expert in prepping the kale.

I don't really have a recipe, but rather a technique that I use.  I slice 2-3 garlic cloves.  After prepping the kale, heat a very large, lidded skillet to medium high heat.  Add the garlic cloves and stir for about 30 seconds, along with 1/4 to 1 tsp. of red pepper flakes, (pepperoncini), according to your heat preference.  We probably use a little less than 1/2 tsp.  Immediately start adding kale to the skillet. 

After about a minute, start turning the kale over, to bring the garlic up so that it won't burn and also to push the kale on top, which hasn't wilted yet, to the bottom.  Keep doing this, adding kale as the kale in the pan starts to wilt.  It won't look like all of the kale will fit, but if you use a large enough skillet, it will indeed wilt down quite quickly.  Also, between flipping the kale over, I put a lid on the skillet and sometimes add about 1/8 cup of water to aid in wilting the kale. 


At some time during this process, add salt and pepper to taste.  My guess would be that I would use a little less than 1/2 tsp. of salt.  Remember that the kale is going to shrink so much, that it is easy to add too much salt.  More salt and pepper can  always be added at the end.

The ingredient I like best on the kale is a splash of red wine vinegar once it is done and the heat has been turned off.  My wild guess is that I probably start with about 1 Tbsp. of the vinegar, and then add more as I taste and adjust it.

We grew lots of kale in our garden and would pick it as baby kale.  That is even better, but the large
grocery store kale is fine.  Kale is wildly nutritious.  I am glad it became so popular, because otherwise I might have never discovered it.