Once upon a time, I hated kale–especially cooked kale and cooked greens of any kind, for that matter. Slimy, slug-green, bitter nastiness that sticks to itself and basically becomes strands of cruddies (allow me to invent a word) is not my idea of delicious.
I’m not attacking those of you who like over-cooked, slimy greens. I know so-called “well done” greens are a big deal down here in the South, and far be it from me to offend anyone purposefully, but really?! How can anyone like that stuff?
HOW TO MAKE GARLIC COOKED KALE
8-10 large kale leaves (chopped into bite-size pieces, with stems removed.)
1 clove garlic (crushed and minced)
1/2 tablespoon extra virgin olive oil
1/2 teaspoon pure cane sugar (or any sweetener of your choice)
1 to 2 teaspoon nutritional yeast flakes
1/4 teaspoon salt (or to taste)
3 tablespoons water
Wash and chop your kale leaves.
On a medium to large skillet or frying pan, saute your crushed and minced garlic with your olive oil for about 1 minute or until garlic becomes fragrant. Don’t let your garlic turn brown or burn, as your kale will taste bitter.
Add your prepared kale to the pan. Stir-fry the kale into the garlic, then add your 3 tablespoons of water and seasonings.
Allow your kale to steam for just a few minutes. My preference to cook my kale for no more 5 minutes. I love kale that is still somewhat chewy and has a living green color. Slimy, slug-green kale just doesn’t appeal to my palate for some reason.