For over three decades, a piece of kale had never entered my mouth. To me kale was as terrible tasting as spinach. As a kid, when spinach was served, my portion would either make its way from my plate to the floor or I’d stick it in my mouth and try and slip unnoticed to the bathroom.
My opinion of kale changed last year when my wife tried this recipe on our family.
• 1 ½ pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• ½ cup vegetable stock or water
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt to taste.
Tip: Sautéed kale pairs up great with baked sweet potatoes. Let me know what your family thinks.
Bobby Flay's sauteed kale recipe inspired our version.