Use a mixture of different varieties of kale—like red Russian, Tuscan and Portuguese—if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them. Together, they elevate a simple side dish of greens.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 16 cups kale, zipped, cleaned and roughly chopped
- 1/4 cup vegetable broth
- sea salt and freshly ground black pepper, to taste
Instructions
- Heat oil in a large, deep saute pan or Dutch oven over medium heat, and add garlic. Saute for 1 minute, until golden brown and fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 2-5 minutes, tossing occasionally, until kale is crisp-tender.
- Remove lid and increase heat to medium-high. Continue to cook for 2-5 more minutes, until any remaining liquid has evaporated, and kale is tender but still vibrant.
- Season to taste with additional salt and pepper.
Servings: 4
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