Quote:
Originally Posted by lewdog
99c for a huge head of Kale today. I've never had it. What should I do with it?
Also, wife was out shopping. Bought a cast iron skillet! Never had one of those either.
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My standard way to prepare kale:
Large deep skillet or soup pot.
Heat Olive oil and either hot pepper oil or chili flake or a whole dried chili to help season the oil and provide some heat.
Add onion and garlic to oil to season the oil. Let cook for 5 minute or so.
Drop kale in (I use the stems as well, but a lot of people prefer to just use the leaves. Either way, you should break the kale down into manageable pieces first).
Stir occasionally to help wilt it. 5 minutes or so.
Add white wine to deglaze and help with wilting/steaming.
Let cook for a few minutes.
Add some fish sauce or soy sauce.
Cook until it's at desired tenderness. If you used stems, be sure you cook it long enough as stems can be pretty tough.
If you want, you can squirt some lemon juice on it when finished. I often poach a couple of eggs and serve them on top. If you're doing dairy, some shredded parmesan also goes well. I use this basic preparation a couple of times a week, but I vary up the liquids I use. Sometimes instead of the wine and fish sauce, I'll throw in a can of rotel or other tomatoes instead. You can really do whatever you want, as it's a pretty versatile ingredient.
Kale chips are pretty awesome as well, but they're easy to screw up and ruin.