We add some thinly sliced red onion and some golden raisins to this, and it's a hit. Remember that kale cooks way down, just like spinach does.
- 1 teaspoon extra-virgin olive oil, divided
- 1 to 1-1/2 pounds kale, ribs removed, coarsely chopped
- 1/2 cup water
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 5 teaspoons sherry vinegar, or red-wine vinegar
- 1/4 teaspoon salt
- 1/4 cup slivered almonds (optional)
Preparation time 10mins
Cooking time 25mins
Adapted from recipe.com
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.
Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
If desired, add a handful of slivered almonds with the garlic and red pepper.
Tip: 1 to 1-1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.