BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Veg Out: Featuring Kale

Posted by The Buzz | March 25, 2015

Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.

You’ve probably heard a lot about kale in the last few years, as it’s become a much more sought-after, popular veggie. This leafy green is considered a superfood because it’s packed with antioxidants and has so many health benefits. (Read more about why it’s so good for you.) Plus, it’s delicious. There are so many ways you can cook with it, from side dishes to smoothies and more.

Here, we’re featuring a simple way to cook it as a quick, flavorful side dish. You could also try this raw kale salad with creamy avocado dressing for a light meal or use it in a pasta salad or even use it as an ingredient for pesto. See Recipe for Success’ Pinterest board for more ideas.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Garlicky Greens from Jenny Sommer and 101 Cookbooks.com

Ingredients:

1 large bunch of kale or swiss chard

2 tablespoons extra-virgin olive oil

fine grain sea salt

5 cloves of garlic, crushed and chopped

crushed red pepper flakes

¼ cup Parmesan cheese (optional)

Recipe directions:

1. To de-stem each leaf of chard or kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear big leaves into bite-sized pieces. Wash the greens in a big bowl or sink full of clean water. Drain, rinse again and set aside.

2. In a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. Stir continuously until their color gets bright green, and they just barely start to collapse, two to four minutes, depending on how hot your pan is and how much structure your greens have.

3. Thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add more salt if needed and serve immediately.

Click here for a printer-friendly version of this recipe