I admit, I've succumbed to the "fad" myself. We have it about once a week in some form.
The form we don't have it is: raw. We just haven't been able to do it. It's bitter and tough and one day maybe...maybe...we'll do it raw, but not now.
So I have these recipes that call for certain amounts of this amazing green leaf, which usually strands me with half a bag or bunch left over to figure out how to use so it doesn't spoil.
What to do? Saute it, of course!
And here's a simple way to do it. It takes about 5 minutes total and it's delicious. Play around with the vinegar, spices and sweetener to your own liking. This is just what we like.
- 4 cups packed chopped kale
- 1/2 t crushed thyme
- 1 t sugar or honey
- 2 t balsamic vinegar
- lemon zest to taste (optional)
-- Place all kale in a large skillet with a little olive oil. Cover and let the steam work its magic for a few minutes. Then stir it as it starts to turn bright green and begins to wilt a little.
-- Add the spices, sweetener, and vinegar and stir to combine, letting the kale continue to cook to desired wilted-ness. We like ours pretty wilted, but that's all personal preference.
-- Sprinkle some lemon zest on top if you want.