Friday, June 3, 2011

Sautéed Kale

Thank you to Leslie, a CSA shareholder, for sharing this "delicious and easy" kale recipe with us, which comes from a 2003 issue of Gourmet magazine.

Sauteed Kale
makes 1 serving (plus leftovers)

1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 T olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
pinch of dried hot red pepper flakes
1 T red-wine vinegar, or to taste
1/4 t salt

1. Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes.
3. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute.
4. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through.
5. Remove from heat and stir in vinegar and salt.

Note: Sautéed kale can be kept in an airtight container in the refrigerator for up to three days.

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