Green Leafy Kale!

This time of year I am eagerly thinking about my spring garden. Tender lettuce greens, baby radishes, carrots, and sweet onions sound so good right now! But instead of dwelling on what isn't available on these cold and snowy days, I'm enjoying winter produce that is abundant in the supermarket these days. One of those is kale, a dark green leafy vegetable that is so good for us! Kale isn't something that my mother cooked, so it was not something that I spent much time with in the kitchen either. If we did have kale, it was steamed and endured. Last summer a lady from a local community supported agriculture program was giving out samples and recipes for baked kale chips at a local health food store. Yum! Were they ever good! Then, a son came to visit, and since he likes to cook, he shared how he makes kale. Another yum! Here's his technique. You can't go wrong! It is delicious!

Brandon's Kale


1 large bunch kale, washed and cut into bite-size pieces
olive oil
2 - 3 cloves garlic, pressed
salt (and pepper if desired)

Heat skillet to medium high heat and place a small amount of olive oil in the pan. Add garlic and brown slightly. Add kale and salt. Stir to kale doesn't get too brown, but allow edges to get 'crispy'. Remove from heat when crispy and the edges are browned to your liking.

May sprinkle with nutritional yeast or Parmesan cheese if desire, but it is delicious plain too!

I've tried this with collard greens too, and it is "just about" as good. Quite delicious, actually. But I really LOVE the kale option!