This method of preparing kale is a very good deal for both the cook and the diner. It is ready in a matter of minutes but it is not fundamentally a glib time-saver or plate-filler. It is a vegetable dish with merit–one with distinctive, fresh and interesting flavour–and will very likely, attract appreciative attention. Quickly cooked in this way, kale (or any other leafy green) provides an especially good contrast to a rich main course.
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- 1 and 1/2 pounds of fresh Kale
- 1 Tablespoon of Olive Oil
- 1 Tablespoon of Garlic, minced
- 1/2 teaspoon of Cracked Red Pepper
- 1 teaspoon of Kosher Salt
- 1/8 cup of Water
- a Wok or a large, heavy flat-bottomed Pan
- a Spatula
1. Soak the kale in cold water to clean it. Transfer it to a towel and dry it well.
2. Cut the kale into ribbons by picking up bunches of leaves and slicing them crosswise into thin strips (about 1/2-inch or 2 cm in width).
3. Heat the olive oil over medium heat in a wok or large pan. Add the garlic, cracked red pepper and salt. When the garlic begins to turn golden around the edges, add the kale.
4. Stir fry the kale for about a minute, keeping it moving around in the wok with a spatula by tossing and turning it as it cooks.
5. Add the water and continue to stir fry for about another 2 minutes, or until the water evaporates.
6. Voilà….the kale (or collards, spinach, turnip greens, or what-have-you) is done.
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© Elizabeth Laeuchli, the diplomatickitchen, 2011-2013