Cooking kale for only a flash over excessive warmth with out being shy with garlic is my go-to technique for cooking kale, or most greens actually. You need it easy and quick, so the kale retains a touch of construction and loads of colour and vibrancy. It really works for kale, chard, or spinach – your selection!
What Can You Serve with These Greens?
I take advantage of greens quick-cooked like this in dozens of the way. Stir a couple of overwhelmed eggs right into a skillet of sautéed kale, and also you’re in your approach to a scrumptious omelette or frittata. I generally chop the leaves a bit finer (pre or publish sauté), and add them to all types of soups and curries. You get colour, taste, and a nutritious enhance. Puree the sautéed greens and you’ll whisk or mix them into yogurt, hummus, mashed potatoes, and dips.
A number of extra concepts and inspiration.
Variations:
There are a number of methods to riff on this normal thought. Listed here are a couple of stand-out concepts from the feedback through the years.
- Waheda says, “ I usually make one thing comparable however solely with tomatoes, onion, and minced garlic, sauté these issues first then add the spinach some salt and sizzling pepper (a touch), it goes nicely with basmati rice. I by no means had it with cheese or pine nuts and even cranberries. However I’m gonna strive it.
- Franks likes a little bit of edge, “I wish to sauté the garlic first in additional virgin, earlier than including the greens. The garlic browns up and caramelizes a bit to provide the greens that roasted garlic style.”
- Kavita goals for kid-friendly, “I make them fairly comparable, ‘cept I slice the leaves very tremendous ….and roast them until crispy…. toast some sesame seeds and in addition add a pinch of sugar …. is a good way to coax fussy youngsters to start out on greens …. goes nicely as a aspect dish with soup.”
- Royce urged, “Strive with fetta, offers it a Greek twist.” I’ll add that a couple of torn up olives could be good right here in case you go this route.