When kale is young and tender, you can sauté it up like spinach; just a few minutes in a hot pan relaxes it, like me with this big glass of wine. Flavored with garlic, crushed red pepper, and a sharp vinegar bite, you might consider this a summery version of collard greens, minus the ham hock and the long simmering time. If you liked those hot tangy beans, you’ll love this one.
(It might also be a good introduction to a vegetable you’ve never cooked before.)
Organic lacinato kale is available from Full Circle Farm (among others, I’m sure) at Seattle markets; it has relatively small, narrow leaves that are super crinkly. Don’t be put off by the leathery feel of the leaves. They do soften.
Sauteed Kale with Garlic and Sherry Vinegar (PDF)
Recipe 246 of 365
TIME: 15 minutes
MAKES: 4 servings
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/8 to 1/4 teaspoon crushed red pepper
1 bunch lacinato kale (a scant 3/4 pound), chopped into 1” strips, rinsed, and drained
Salt and freshly ground pepper
1/4 cup sherry vinegar
Heat a large skillet over medium-high heat. When hot, add the oil, then add the garlic and red pepper, and sauté, stirring constantly, for about 20 seconds. Add the kale, stir to coat in the oil, season with salt and pepper, and cook for 3 minutes, stirring. Add the vinegar, and cook for a few more minutes, or until all the liquid has evaporated. Serve immediately.