The trick to leafy greens is not overcooking. They need to be softened, but not cooked to oblivion. Kale is nice because you can do this in 10 minutes from start to finish. It should be just past the uber bright green phase; it will be soft while still having a little bite to it.
I prefer using non-bagged kale for this because I can remove the stem. It's also cheap as all get out (I paid 99 cents for my last bunch and it will last for days)! But, if you like the texture of the stem, rock on! If you buy it fresh, look for stems that aren't bendy and leaves that feel fresh, strong and not slimy. Remove the leaves from the stem and tear the leaves into the size you want. Don't forget to clean the kale!
Also keep in mind that it's going to look like tons of kale- it will wilt down, so don't worry.
So, without further adieu...
Ingredients
- 3-4 whole leaves (leaves on the stem) of kale, either coarsely chopped or de-stemed and cut down. If you use bagged, it's approx two handfuls.
- One shallot (or 1/4 onion), chopped.
- One clove garlic, chopped
- Abt 1-2 tablespoons Dry Vermouth
- Salt and Pepper to taste (I like kosher and fresh ground black, respectively
- Pinch fresh-ground nutmeg (optional, but worth it- greens love nutmeg)
- 1 Tablespoon olive oil
Method
- Heat oil in Saute pan or Wok over medium heat
- Add shallots (with a little salt and pepper) and saute lightly until clear
- Add garlic and saute 1 more minute
- Add kale, toss a few times and add the vermouth a little at a time until the kale just starts to wilt
- Toss the kale for approx 3-5 minutes or until it softens and just darkens from the very bright green.
- Add salt, pepper and nutmeg as desired.
The nice thing about this is you can add and subtract whatever you want. You can add mushrooms to the onions. You can use veggie stock instead of the Vermouth (you might want to add a little lemon at the end if you do, though.). I'll even stir in a dollop of sour cream or Greek Yogurt. It's really versatile. :)
