Quick and simple. Easy and delicious. Gluten free and oh so healthy for you!
Ironically, in a summer of record-setting heat, my kale has grown better than anything else I planted in my garden. Kale prefers things on the cooler side, so if anyone can tell me why THIS would be the ultimate kale-growing year at the Suburban Prairie Home, that would be really nice.
Typically, we grow kale to help feed our rabbits. It's one of their favorites, and in return, as their way of thanking us, they make lots and lots of "fertilizer pellets". Aka "bunny beans". You get the idea. One packet of seeds usually lasts us a few years, so I literally get a good amount of organic kale for pennies. I just need to keep it weeded, watered, and plant zinnias nearby to help keep the cabbage loopers away.
This year, I decided to try to cook some for us. Princess had found a recipe she thought sounded good, and I had also seen a brief description of one by an online friend at Mary Jane's Famgirl site. And believe me, these are not hard. Or time consuming. Nothing but delicious.
Most sauteed greens recipes follow a very similar method. Once you learn the method, you can switch up the ingredients as you want, based on your own tastes and what you have on hand. Start by heating some oil in a pan. Add some diced onions and garlic, and a little bit of liquid. Then, add your greens, cover with a lid, turn off the heat, and allow the greens to wilt down. Be sure they stay a bright green for maximum nutrition.
So let's make some kale!
SPH Yummy Cranberry Kale Recipe
1-2 tablespoons olive oil
1/2 medium onion, diced fine
1-2 tablespoons minced garlic (I use the kind from the jar), to taste
1 cup chicken stock (I use Pacific Brand organic free range chicken broth)
1 cup sweetened dried cranberries (aka "Craisins")
Kale - enough to make about 4 cups sliced into @1/2" strips
Heat oil over medium heat in large saute pan. Add diced onion, and heat through til nearly translucent. Add garlic and stir. Add chicken stock and cranberries. Cover, and allow cranberries to plump up - about 5 minutes. Add sliced kale, cover, and turn off heat. Allow to stand about 5-7 minutes - til kale has wilted down and is still a very vibrant green. Remove lid. Stir well to combine kale with cranberries and flavored oil. Toss with walnuts and serve warm.
So let's talk method again. Use currants and chard instead of cranberries and kale. I make something very similar to this with those two ingredients, and I start with browning up some bacon pieces for extra flavor in the oil. No walnuts? Use almonds or pecans. Use bok choy and collards, and omit the fruit and nuts entirely. These are especially good with a squeeze of lemon juice and a splash of Bragg's Liquid Aminos.
This would be a delicious side to some sunny-side-up eggs and toast. I have also received requests to make this as a side for Thanksgiving. No matter how you try it, you really can't go wrong. Enjoy!