One of my favorite leafy greens is kale, and not just because it’s trendy right now. Spinach, swiss chard and broccolini are great, but kale–like collards–can hold up to moisture and heat. It takes on the flavor of anything you add to it. I like to add my sautéed kale to everything from burritos to cooked quinoa. Try this recipe and let me know what you think. Even though the flavor profile is Asian-influenced, it goes great in all sorts of dishes; it’s also a great as a side or on its own.
Ingredients (serves 2):
- 12 oz kale (rinsed & thoroughly dried, chopped or torn into 2 inch pieces)
- 2 tbs olive oil
- 1 tbs tamari (or soy sauce)
- 1 clove garlic, minced
- 1 tsp chili paste
- Salt and pepper, to taste
Heat half the oil over medium-high heat in a large pan. When the oil starts to shimmer, add in garlic and stir for one minute, until fragrant. Add kale and drizzle with remaining oil, tamari and chili paste. Stir the kale until it becomes wilted and reduces in size, about two minutes. Add salt and pepper to taste.