If collard greens aren’t your thing, a dark green, leafy seasonal vegetable readily available in most stores or markets is kale. Kale is one of the most versatile greens and pairs well with any meal you’re serving. I like to prepare it simply with olive oil, garlic, and a little salt, and even though it’s so simple to make, it will exceed your guests’ expectations. Look for local kale when you’re shopping–it’s normally cheaper than the organic kale shipped in from California and I’ve found that you get a bigger bunch for your buck when it’s local. As for purple vs. green vs. lacinato/dinosaur/black kale, they all cook the same way. Use whatever is readily available!
Ingredients: olive oil, kale, garlic salt
Large skillet or dutch oven
1 bunch kale
4-5 cloves garlic
1 tbsp olive oil
salt to taste
Wash the kale and pat dry. Cut off the stems, then tear the leaves away from the midrib, making bite-sized pieces of kale.
Mince the garlic.
Heat the olive oil in a skillet or dutch oven over medium heat. Add the garlic, saute for 1 minute, until fragrant.
Add the kale pieces and stir them into the olive oil and kale.
Saute the kale for 3-4 minutes, until it begins to soften. Lightly season with salt to taste.
Pour 1/4 cup water into the skillet, cover, and let steam for 2-3 minutes. Remove cover, allow any additional water to cook off, and serve!