Cooking kale for only a flash over excessive warmth with out being shy with garlic is my go-to technique for cooking kale, or most greens actually. You need it easy and quick, so the kale retains a touch of construction and loads of colour and vibrancy. It really works for kale, chard, or spinach – your alternative!
What Can You Serve with These Greens?
I take advantage of greens quick-cooked like this in dozens of the way. Stir just a few overwhelmed eggs right into a skillet of sautéed kale, and also you’re in your solution to a scrumptious omelette or frittata. I generally chop the leaves a bit finer (pre or publish sauté), and add them to all kinds of soups and curries. You get colour, taste, and a nutritious enhance. Puree the sautéed greens and you’ll whisk or mix them into yogurt, hummus, mashed potatoes, and dips.
Just a few extra concepts and inspiration.
Variations:
There are plenty of methods to riff on this common thought. Listed below are just a few stand-out concepts from the feedback through the years.
- Waheda says, “ I usually make one thing comparable however solely with tomatoes, onion, and minced garlic, sauté these issues first then add the spinach some salt and sizzling pepper (a splash), it goes effectively with basmati rice. I by no means had it with cheese or pine nuts and even cranberries. However I’m gonna strive it.
- Franks likes a little bit of edge, “I wish to sauté the garlic first in further virgin, earlier than including the greens. The garlic browns up and caramelizes a bit to offer the greens that roasted garlic style.”
- Kavita goals for kid-friendly, “I make them fairly comparable, ‘cept I slice the leaves very nice ….and roast them until crispy…. toast some sesame seeds and likewise add a pinch of sugar …. is a good way to coax fussy youngsters to start out on greens …. goes effectively as a aspect dish with soup.”
- Royce advised, “Attempt with fetta, provides it a Greek twist.” I’ll add that just a few torn up olives can be good right here in case you go this route.