stewed kale
1/3 cup olive oil
or avocado oil
2 cloves garlic
pressed, about 1 teaspoon
1/4 tsp crushed red pepper
12 cups kale
leaves only, lightly packed, ribs removed if they are tough, could also use spinach or escarole
1 tsp salt
1 1/2 cups water
or a combination of chicken broth and water
This is a great way to prepare and enjoy kale, escarole, or spinach. With such easy prep steps, the kale’s natural flavors simply shine. And because this dish can be served hot or at room temp, this dish works well for parties. We actually prepared this recipe for our family on Mother’s Day in 2012. Because this is such an easy veggie side to make on weekdays, we make this dish almost once a week.
In a medium Dutch oven, warm the oil over medium heat. Add the garlic and crushed red pepper. Cook and stir (with the tongs) for about 30 seconds.
Add a fistful of kale then step back as the oil will spit. Add the rest of the kale then the salt and water. Cover and increase the heat to medium-high. Cook for 8 to 10 minutes. For extra credit, stir the kale at the midway point.
Once cooking is complete, the water should almost be gone. In the event water evaporates too quickly, add more water to keep the kale moist. If too much water is left over, which is often the case for us, boil the kale uncovered until most of it evaporates.
Serve the stewed kale hot or at room temp.
source: adapted from Jacques Pepin's Essential Pepin
If using this technique to cook spinach, you only need to cook it for 1 minute instead of 8 to 10. Escarole will need 2 to 3 minutes.