Kale with Tangelo and Garlic

kale recipe

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.

tangelo kale recipe

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
vegetable broth
juice of two tangelos
olive oil

(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.

kale pinto beans sweet potatoes

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.

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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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2 Responses to Kale with Tangelo and Garlic

  1. I get local organic kale and it is so sweet I can imagine how much the orange would add to it! Interesting twist on cooking greens. I may just have to try it. I bet lemon juice would be great too!

  2. kosherlikeme says:

    Glad to find you here, Kim. I love kale, too! I find it easier to pull the leaves off the sturdy stems, rather than cutting them away. And I loved reading your thoughts on Passover. As a like-minded eater, I stick with the whole foods and a few acceptable grains (quinoa!) rather than turning to matzah products which can be rough on the intestine. Happy holiday!

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