Kale is one of the most versatile greens. It can be substituted for spinach in any dish, and pairs well with many foods — pasta, potatoes, sausage and white beans, to name a few.
When you spot it at local farmers markets, don’t shy away from this hearty green. You can try it out in a simple saute, or for a richer dish add some cream. Check out the recipes below for two different ways to prepare kale.Recipes adapted from “Eat Your Vegetables” by Arthur Potts Dawson ($29.99, hardcover, Octopus Books)
Braised Curly Kale With Garlic & Soy Sauce
Makes 4 to 6 servings.
1 lb. green curly kale
3 tbsp. olive oil
1 tsp. chopped fresh red chili pepper
1 garlic clove, chopped
2 tsp. light soy sauce
Salt and pepper
Remove any yellowing bits or tough stalks from the kale, then reserve the leaves in cold water. Bring a large saucepan of water to a boil and season with salt. Drain the kale, add to the pan, and cook for 6 minutes. Drain again and keep warm.
Heat the olive oil in a skillet, add the chili and garlic, and fry gently for about 3 minutes, until the garlic begins to brown. Immediately put the cooked kale into the pan and stir well. Season lightly with pepper and the soy sauce, and cook for 4 minutes, stirring frequently. Serve warm.
