CSA Confession: The lovely bunches of lush kale and swiss chard that come in my big csa bag every Friday afternoon … the same ones I oooh and aw about when I put them in the fridge … those are the same ones that I often toss the next week because they are last on my list of things to make for dinner. The leeks, broccoli, spinach – those all get used up in a flash but the nutrient packed kale and chard … they sadly wilt away. UNTIL NOW PEOPLE. UNTIL NOW. Andrew made this amazing sautéed kale and chard dish tonight and everyone, right down to wee miss Alice, ate it up like it was candy. Ok, maybe not candy. But you get my drift. From now on, the chard and kale will be the first eaten – promise!
Don’t let it cook too long, better to have a little crunch to it than too soft!
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 large bunch kale, stemmed, with leaves coarsely chopped
- 1/2 cup vegetable stock, white wine or water (we used chicken broth)
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2 tablespoons red-wine vinegar
1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.