Braised or Sautéed Kale
Serves: 4
Yield: 2 to 3 cooked cups, for about 4 servings
Prep time: 10 to 15 minutes preparation and cooking
Ingredients
Preparation
NotesIngredients
- 1 tablespoon oil (sesame, peanut or olive are flavorful choices) Add to list
- 2 to 4 cloves garlic, peeled and minced or sliced Add to list
- 1 bunch of greens, thoroughly washed Add to list
- Soy sauce to taste Add to list
Optional:
- White wine such as dry sherry or mirin rice wine Add to list
- Vinegar: Try ume plum, rice, or cider vinegar, lightly splashed Add to list
- Garnish: toasted sesame seeds Add to list
Preparation
Strip any stringy parts from base of stalks; remove stalks from leaves, including trimming out the large part of the stalk from up into the leaves. Dice the stalks in 1/3 inch pieces and set aside. Chop leaves into about 2- to 3-inch pieces.
There are two approaches: the first is to briefly blanch the stems and leaves for a couple of minutes by steaming or immersing in boiling water, draining and reserving those which just wilted. The other approach is to skip this part and directly pan-braise and cook the greens. The first method works best if greens are especially tough or older appearing, as a means of assuring they will become tender, yet remain brightly colored.
Heat a wok or heavy skillet on medium high and lightly sautè garlic in oil, not permitting it to brown or burn. Remove garlic with a slotted spoon (or push it high on the side of the wok), turn heat to high flame or high heat, add greens (presteamed or raw) and begin tossing (adding a teaspoon additional oil if desired). After about 5 minutes add back the garlic, splash pan lightly with wine (optional), cover pan, remove from heat and let stand briefly. Season with splashes of soy sauce, and/or vinegar. Garnish with toasted seeds or nuts.
Notes
Steamed greens variation
Prepare greens as above, placing diced stems in steamer first, leaves on top, and steam until bright green and tender; checking regularly, so as not to overcook! Season with vinegar and/or soy sauce.
Vinegars on greens
A perfect partnership! Try balsamic, seasoned or plain rice vinegar, malt vinegar, apple cider vinegar, or the bright crimson-hued Japanese brine-vinegar simply called plum or sometimes ume plum. The brine vinegar is a naturally occuring by-product of the fermentation of salt plums (called umeboshi). The rich red color results from a seasoning leaf called "shiso." Curiously, the salty-sour flavor is an excellent counter-point which tends to sweeten hearty dark greens!
Recipe by , former PCC Nutrition Education Manager
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.