We are beginning to harvest some kale from our garden. We’ve had so much rain around here and are VERY behind on getting the warm weather crops planted. Our cool weather stuff has faired pretty well…especially the greens.
Like any green, be sure you start out with a TON of this stuff because it will cook down to nothing! This a fabulous recipe from my friend’s cookbook. Thanks Kris!
My four-year-old prefers to eat the kale raw–actually he likes to get down on his hands and knees and eat it right out of the garden. It’s true…I wish I had a picture of it! If I can remember, I’ll take the camera to the garden next time. The rest of us like it cooked up with some yummy butter and garlic.
- 2 bunches of kale
- 5 cloves minced garlic
- 3 tbsp butter
- 1 Tblsp olive oil or coconut oil
- Celtic salt to taste
Saute garlic in butter in iron skillet on med-hi. Add kale and olive or coconut oil and add a top/lid. Stir frequently so garlic will not burn. Add salt and lid simmer for 30 minutes on low. Kale should be soft and tender.
Enjoy!
~Ma
I like to do this same thing with my collards! Mmm Mmm!
We’ve decided we like it pan-seared, too, only we fry up some bacon ’til crispy, pull it out to drain, cook the kale in the grease (I know, not the lightest way to eat it, but it sure is delicious!), then crumble the bacon over the greens at the end. So yummy!
Added diced up tomatoes to our chicken broth-boiled mustard greens tonight. Tart & tasty!