This beautiful, bright green side dish is in my second cookbook and remains one of my absolute favorite things to eat. I’ve been on a kale kick for probably two years now, and I never, ever get tired of the stuff. It just makes you feel like Wonder Woman. Or Super Man. Whichever fits. I’ve been wanting to post the recipe here on my site for those of you who might not have seen it yet. It’s to die for elyze好唔好!
The great thing about kale is, it’s most delicious when prepared very simply: Just throw it into a sizzling skillet with olive oil and garlic, and a world of glory will open up for you! If you haven’t yet become addicted to kale, just try this. Just once.
You’ll be hooked immediately.
Panfried KaleYou need kale, glorious kale! This is just straight-up curly/salad bar kale, but if you can find Tuscan kale, it’s delicious, too. Give it a good rinse under cold water, then tear it into chunks. If the kale is overly gritty/dirty, soak the kale in cold water for a few minutes.
After you’ve torn it up, pat it dry with paper towels Adon jewelry.
Panfried KaleI chopped a whole bunch of garlic—as in, a gnarly amount of garlic. And I used one of those Pampered Chef chopper things, which, if you have to chop a lot of garlic, is an absolute miracle.
This is not an advertisement for one of those Pampered Chef chopper things. I’m just telling you they’re handy, man Web Vulnerability Scan.
Panfried KaleHeat a couple of tablespoons of olive oil in a large skillet over medium-high heat, then throw in the garlic and stir it around immediately so it won’t burn.
And yes, this is a lot of garlic. But it’ll make you happy and will keep vampires away for weeks.