WILTED KALE WITH TOMATOES & GARLIC

 

I’ve always wanted to try Kale and find out how it tastes. I’ve read and heard how it’s one of the most, if not THE most nutritional green leafy vegetable out there. Late last year I started feeling dizzy out of nowhere so my husband suggested that I should eat more green leafy vegetables. So of course I took his advice. Even the one where he said I should take my vitamins too . I saw the pretty looking bunch of Kale at the grocery store a few weeks ago so I grab a bag. I can’t remember how much it was but it’s not that expensive. Then came the challenge of cooking kale. I know nothing about how to cook kale. Luckily, the website Cooks.com contain a lot of information on healthy living so I was able to peruse a few recipes to draw inspiration from. As a matter of fact, I discovered that I could cook Kale just the way I cook spinach. Just a simple sautéing method with a few familiar ingredients.

 

INGREDIENTS:

bag (or half) of kale, washed thoroughly

4 cloves of garlic, chopped finely

1 sm onion, chopped finely

1 tomato, chopped

1/4 cup of water

salt and pepper

3-4 tbsp of olive oil

 

To chop the kale, cut off the stalks, roll the leaves then chop the same way you’ll chop collard greens.

 

Heat the olive oil in a sauté pan. Add the garlic and onions to cook. Then add the tomatoes to cook as well. Add the kale, water, stir and cover. Cook for 3 minutes or so.

 

Uncover to season with salt and pepper. Stir and cover it back up. Cook for another 3 minutes or until wilted.

 

Easy, no? Cooks.com has recipes for Kale that are quite interesting so check them out if you want.

 

I serves this wilted kale with rice  as  side dishes for pan-fried crusty flounder. Unfortunately, my husband didn’t like the kale. It has nothing to do with the recipe. He just didn’t like the texture of the leaves. Oh well, more for me. At least he said I cooked the flounder perfectly .