I’m pretty sure everyone already knows how all-powerful kale is. It’s kind of hard to escape hearing about kale’s amazing health benefits. It’s high in vitamins K, A and C, B6 and Calcium, sounds super to us. And we love the taste. We used green curly kale for this recipe.
1 bunch of green curly kale
4 cloves of garlic, minced
1 Tbsp. grapeseed oil, or another oil of your choice
salt & pepper
Method of Prep:
Separate the kale from the stalk. You can either slice down the side of each stem with a knife or slide your hand down the stalk removing the leaves. Be sure to wash and rinse the kale.
Set aside a bowl of ice water large enough to hold the kale.
Bring a medium pot full of water to a rapid boil on Med/Hi to Hi heat. Add the kale to the pot and let boil for 4 minutes. When the 4 minutes is up strain the kale and immediately dump into the bowl of ice water to stop the cooking process. Right before you cook the kale, drain it again, from the ice water.
In a large skillet (we like to use our wok) heat the Tbsp. of oil on Med/Hi. Add in the minced garlic. Stirring, allow the garlic to start to brown. Add in the kale, tossing it around with a tong. Sprinkle in salt & pepper to taste. We use about a 1/4 tsp. of sea salt, and several grinds of pepper. Allow the kale and garlic to saute until heated thoroughly.
The whole process takes about 6 minutes.
Serve hot. Enjoy!