November 06, 2007

Kale: more than garnish at cheap restaurants

In a blind taste test I know I'd be able to pick kale out of a lineup. Especially if that lineup included things like meatballs. Or peanut butter. Because kale would be the thing that tasted um,... bad.

But those hearty leafy greens are a great way to get iron, tons of vitamins, not to mention calcium. Osteoporosis can't be wished away on a magic unicorn, after all. So I figured out a way to make kale taste a lot better, and even...good! It's still not quite a Fudgy the Whale ice cream cake, but try sticking candles in and singing happy birthday anyway. Why not?

Kale That Doesn't Suck

1 head of kale (duh)
1 onion, chopped
3-5 cloves garlic, minced
1 Tbl. olive oil
1 lemon
optional: chopped olives, toasted nuts (any kind you like), tomatoes

Cut the leafy parts of the kale away from the thick stems. Chop leaves and slice stems into round pieces. Steam all the kale over boiling water for 5-10 minutes; it should be bright green. Then heat oil in a large pan over medium heat. Add garlic and cook until golden. Add onions, cook until transluscent. Then add kale and saute for 5-10 minutes. Once the kale is softened and pliable without turning brown or mushy, add lemon and optional ingredients. Serve hot or cold as a side dish, or mix with brown rice for a main course.

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