Cooking kale for only a flash over excessive warmth with out being shy with garlic is my go-to methodology for cooking kale, or most greens actually. You need it easy and quick, so the kale retains a touch of construction and loads of shade and vibrancy. It really works for kale, chard, or spinach – your alternative!
What Can You Serve with These Greens?
I exploit greens quick-cooked like this in dozens of how. Stir a couple of crushed eggs right into a skillet of sautéed kale, and also you’re in your technique to a scrumptious omelette or frittata. I typically chop the leaves a bit finer (pre or submit sauté), and add them to all kinds of soups and curries. You get shade, taste, and a nutritious enhance. Puree the sautéed greens and you may whisk or mix them into yogurt, hummus, mashed potatoes, and dips.
Just a few extra concepts and inspiration.
Variations:
There are loads of methods to riff on this normal thought. Listed below are a couple of stand-out concepts from the feedback through the years.
- Waheda says, “ I usually make one thing related however solely with tomatoes, onion, and minced garlic, sauté these issues first then add the spinach some salt and scorching pepper (a touch), it goes effectively with basmati rice. I by no means had it with cheese or pine nuts and even cranberries. However I’m gonna strive it.
- Franks likes a little bit of edge, “I prefer to sauté the garlic first in further virgin, earlier than including the greens. The garlic browns up and caramelizes a bit to present the greens that roasted garlic style.”
- Kavita goals for kid-friendly, “I make them fairly related, ‘cept I slice the leaves very fantastic ….and roast them until crispy…. toast some sesame seeds and in addition add a pinch of sugar …. is a good way to coax fussy children to begin on greens …. goes effectively as a aspect dish with soup.”
- Royce recommended, “Attempt with fetta, provides it a Greek twist.” I’ll add that a couple of torn up olives could be good right here when you go this route.