You have heard of wilted spinach, right? Well, here is another version of a wilted green, and it is oh so good for us. According to Wikipedia “Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonable rich in calcium.” Also, “kale, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped or minced.” Read more about kale on wikipedia. Note: the pictures below show the kale in the same exact bowl. The greens shrink quite a bit in the cooking process.
Kale with Garlic Crunchies
1 large bunch of kale
6 cloves of garlic
3 tablespoons of olive oil
salt
pepper (omit for AIP)
1) Wash kale. Trim in such a way to eliminate the tough rib stem and coarsely chop.
2) Peel and thinly slice garlic making slices even (for even cooking)
3) Heat oil in pan and cook garlic for 3 minutes until golden brown. Remove with slotted spoon and drain on a paper towel.
4) Saute kale in the heated garlic oil until wilted. Salt and pepper to taste and sprinkle with the garlic.
Kale with Garlic Crunchies
Ingredients
- 1 large bunch of kale
- 6 cloves of garlic
- 3 tablespoons of olive oil
- salt
- pepper (omit for AIP)
Directions
- Step 1 1) Wash kale. Trim in such a way to eliminate the tough rib stem and coarsely chop.
- Step 2 2) Peel and thinly slice garlic making slices even (for even cooking)
- Step 3 3) Heat oil in pan and cook garlic for 3 minutes until golden brown. Remove with slotted spoon and drain on a paper towel.
- Step 4 4) Saute kale in the heated garlic oil until wilted. Salt and pepper to taste and sprinkle with the garlic.
This is so simple to make, tastes so good and is good for you. What more can you ask?
Thanks for this great recipe! I LOVE kale and am always looking for good–and especially simple–ways to serve it. This looks like it will fit the bill. My easiest go-to way to prepare it–usually for breakfast, believe it or not–is to steam it til it wilts in a little chicken broth, with lots of garlic and ginger (fresh or powder). And sometimes I add tofu or ground turkey patty, letting the patty juices add additional flavor. Will try your lovely recipe next. Thanks again for a great blog.