I never was a huge fan of kale, or turnip greens, or chard. They could be tough and bitter unless you cooked them for about four days, common practice in the old South. But lately I’ve had kale cooked to such sweet, tender deliciousness…notably at Nashville’s own Sunflower Cafe, where chef Gabrielle serves up kale so delicious you’ll want an extra side of it instead of dessert…that I’ve decided to cook some myself.
This kale recipe is fast and easy, and it preserves the healthful benefit of the greens by not over-cooking them. You’ll need:
one bunch of kale
some red onion, diced
garlic clove, minced
juice of two tangelos
(Sorry for the lack of exact measurements; it’s hard to mess this up, so just eyeball it.)
Cut out the stems from the kale and chop the leaves, not too tiny. Heat a non-stick skillet to medium-high, then drizzle in some oil oil and add a couple of pats of butter. Have the vegetable broth handy, as this goes quickly. As the butter starts to melt, put in the onion, then the kale, stir it around, then turn it down to medium, pour in some broth (maybe a quarter cup), and cover. After about three minutes, take the lid off and turn the heat back up, to cook off some of the liquid. Squeeze the tangelo juice over the kale, and serve.
Home-made cornbread, pinto beans, and mashed sweet potatoes make a good, Southern, vegetarian meal.
Side note… There’s a guy in Vermont who’s trying to make an honest living producing the original “Eat More Kale” t-shirts, in spite of the efforts of corporate giant Chick-fil-A to squash him like a bug. Buy a shirt and help a brother out.
To receive an email notice when there is a new recipe, click on “Follow Blog Via Email” at the top right of the page and enter your email address. You won’t receive emails about anything else, and we will never share your email address with anyone.