The other day someone asked me how to cook kale.
And my face lit up and I got extremely enthusiastic about explaining the delicious merits of this green veg.
Because kale deserves excitement!
Kale is the perfect side dish, pasta mix-in, pizza topping, salad green and even chip.
I call it nature’s popcorn, because when you cook it with a little olive oil, salt and pepper, it turns into a crunchy, earthy, savory treat that is quite addictive.
And it’s so good for you. Kale has antioxidants, lutein (good for your eyes) and vitmain A, C and K.
Also, kale is maybe it’s best tasting (I think) when it’s a little charred. You’ll discover this soon.
So, here’s how I usually cook it:
First, wash your kale leaves and rip the leaves off of the stems and veins. Whatever size each piece ends up is fine, no cookie cutter consistency is needed here.
Heat a saute pan to medium heat, throw in a few drizzles of olive oil, and put in the kale.
Add some sea salt and fresh-cracked black pepper to the kale and saute, putting the top on to steam occasionally, until the kale is a little crispy and wilted a bit (about 10 minutes).
Enjoy your green goodness!
And here’s how to make your pizza interesting:
Saute some kale, as advised above, until wilted some.
Prepare your pizza dough (homemade or store bought as you like), add your favorite seasoned tomato sauce, then sprinkle on the kale, add some sliced red onions and cheese (mozzarella and Parmesan are great ones).
Cook at 425 for 15-20 minutes until crust browns. The kale will be nice and crispy and the onion softened.
