Two ways to prepare versatile, nutritious kale

By

Published:

 

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.

Creamed Purple Kale With Pepper & Lemon

Makes 4 to 6 servings.

1 1/2 lbs. purple kale

3 tbsp. olive oil

3 shallots, finely diced

3/4 cup medium-dry white wine

1 cup heavy cream

Juice of 1 lemon

Salt and white 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 shallots, and fry gently for 4 to 5 minutes, until they begin to brown. Pour in the wine and allow it to evaporate before adding the cream. Just as the cream starts to bubble, add the cooked kale and squeeze in the lemon juice. Grind in some white pepper and season lightly with salt. Allow the liquid to reduce slightly, then serve.