PAN COOKED KALE w/GARLIC & OLIVE OIL

By BobD

Ingredients

• 2 large bunches kale (about 1 1/4 pounds total)
• Salt, preferably kosher salt
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Freshly ground pepper

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Yield: Serves four

Advance preparation: The blanched greens will keep in the refrigerator for about three days.

SIMMERED KALE

Serve it on thick slices of toasted bread rubbed with garlic or topped with a poached egg.

2 tablespoons extra virgin olive oil

1 small onion, chopped

2 garlic cloves, sliced

10 to 12 ounces kale, stemmed, washed thoroughly and cut crosswise in 1/4-inch wide ribbons

3 to 4 cups water

Salt and freshly ground pepper

1. Heat the oil in a large, heavy soup pot or Dutch oven over medium-low heat, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to a minute. Add the kale a handful at a time. Stir until the kale wilts, then add another handful until all of it has been used. Add water to cover the kale by about 1/2 inch, and salt to taste. Bring to a simmer and cover for 30 minutes, stirring from time to time. The kale should be tender but not mushy, and the liquid in the pan should be sweet. Taste and adjust salt. Add freshly ground pepper.

Advance preparation: This can be made a day ahead and reheated. The flavor will be stronger the second day.