Friday, January 6, 2012

Garlicky Lacinato Kale

Photo source
We start the new year off with Kale, one of most nutritious of winter greens.  You can substitute any kind of kale for the lacinato.  This is a relatively easy recipe and makes a great side dish to go with beans such as black-eyed peas or pintos.  Together with some homemade corn bread you have a real Southern meal, with a complete protein combination of the beans and corn bread.
Cleo, Food Bank volunteer

  •  One bunch of lacinato kale, chopped
  • 4 garlic cloves, minced
  • 2 TB olive oil
  • 2 tsp soy sauce
  • 1-2 TB sesame seeds
  • red chili pepper flakes, optional
How to make it:
  • Wash and de-stem the kale and cut into bite size pieces, leaving some water on the leaves.. 
  • In a skillet, heat the olive oil over medium-low heat.
  • Add the minced garlic to the oil, stirring frequently to ensure it doesn't burn..  
  • Once it is softened, remove the garlic from the skillet, but leave the remaining liquid.
  • Increase the heat to medium and add the kale to the pan.  Cover and cook 5-7 minutes until the kale is wilted.
  • Remove from the heat and stir in the soy sauce.
  • Place the kale in a serving bowl and sprinkle with the garlic, sesame seeds and red chili flakes,(optional).  
 Recipe source

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