To the best of my knowledge, I’ve never eaten kale. It’s not something my parents grew in the garden and so it wasn’t something I felt the need to grow either. For some reason, though, this year I wanted to give it a shot. So in August I threw a few seeds in the ground and a few weeks later, I had baby kale plants. They’ve been pretty slow to grow because they aren’t in the sunniest location but I finally harvested a bunch the other day and had some for lunch.
I was not disappointed. I actually like this stuff! I don’t prefer Swiss chard. I think it tastes like dirty grass when I eat a big pile of it sauteed. (As you all know, I just chop it up and throw it into EVERY soup and casserole.) But, the kale was delicious. It’s related to broccoli so there’s a broccoli undertone to it. And yes, it’s a leafy green so it tastes healthy but I thought the flavor was lighter than chard. Maybe it’s because there was a ton of garlic and salt in my big green pile?
I took my cousin’s approach for this noon meal and served the big green pile first thing, before I even heated up the leftover stir-fry. Brad didn’t come home for lunch that day so it was the kids and me. (I doubt he was disappointed.)
Anyway, I called the kids to the table and we all pulled up stools around this lovely little plate. They seemed excited about it and dug in, forking in large mouthfuls. They helped me eat it until it was gone, Jada only once spitting out a piece of garlic. I think it was a win.
(We’ll see if they eat it again, though. That’s the thing with kids. They change their minds too often. Or they will eat something one time just because it’s new, not because they actually like it. Oh well. I’m introducing them to a wide variety of flavors and textures. That’s how I console myself, anyway.)
I’m not sure where I’m going with this little rant so without further ado, here’s my little recipe.
Garlic Sauteed Kale
1 bunch kale
1 T olive oil
1 clove garlic, minced
Strip the kale leaves off of the stems. Discard stems (or use them for something else). Roughly chop the leaves.
Heat the oil in a skillet. Don’t make it too hot, though, or the garlic will burn. Throw the garlic in and stir for a few seconds. Add the kale and continue stirring until it’s wilted. Sprinkle with salt and pepper and plate it up. Eat immediately.