My daughter is a big fan of kale. For a long time, I wasn’t. But, now I am.
Mostly, my change of heart is due to figuring out a way to cook it that’s both tasty and easy to make. It was also important to learn that you can slice out the thick ribs and enjoy just the leafy greens. Plus, it’s cheap.
I bought a big bunch of kale at Whole Foods yesterday. The photo above shows the leaves cut from the ribs. The ribs go out and then I cut the washed leaves in small pieces. Then, back in the fridge until I stir fry part of them tonight to go with our supper of oven fried chicken thighs.
When I’m ready to cook the kale, I heat up a large skillet with a little skim of olive oil. Then I toss in a finely chopped shallot. When sizzling but not burning, I toss in the kale pieces. It cooks down quickly and I may add a spoonful or two of chicken broth. As it cooks down a little more, I splash in some Osawha organic soy sauce, a sprinkle of Marukan seasoned rice vinegar and a dollop of honey. Mix lightly and turn off the heat. By this time, the kale will be wilted and fragrant. Just about everybody likes the taste of this dish. If you try it, hope you will too!