One of the juiciest, most savory and flavorful preparations of dark leafy greens, great whether you already love kale or wish you liked it more! Use green garlic if you can find it (available in farmers markets in the spring), otherwise pretty much any aromatic onion/garlic combo will work- and/or just use lots of Garlic oil! We love this too because it uses basic pantry ingredients that turn out much greater than the sum of their parts.1 bunch kale serves 2-3.
INGREDIENTS:
2 Tbsp Garlic, House, Olio Santo EVOO
1 bunch kale, stemmed and ripped or chopped into large rough chunks
1 stem and leaves fresh young green garlic, chopped (or 4 scallions, or 1 small shallot)
1 Tbsp Dark Balsamic Vinegar
2 tsp grainy mustard
1 tsp soy sauce or tamari
For the most tender, sweet greens, first steam the kale for 6-8 minutes until tender. Meanwhile, in a large skillet over medium heat, saute garlic/aromatics in olive oil, sizzling gently for a few minutes, stirring occasionally, until they begin to take on color.
Add kale, then mustard, balsamic vinegar and tamari. Mix well. If the pan gets too dry and starts stick, use small splashes of water to de-glaze the pan and keep things juicy.
Saute for a few more minutes, stirring occasionally, then taste for seasoning and adjust as you'd like with more of any condiment. Serve topped with chilis if you like and more fresh olive oil - never too much on greens! This dish is a great pairing with grilled meats or stewed beans and crusty oiled bread.
VARIATIONS:
Short on ingredients? Steam your greens and then toss with Stonehouse Dipping Oil Blend + mustard.
Add Aglio Olio right before the kale.
Want less dishes? 1) You can also add raw kale to your skillet after sizzling up your garlic with a splash of water and "steam" your kale for a few minutes with a lid to cover, before adding the remaining ingredients. Or 2) after your kale steams, drain the water pot and then use that to saute the rest of the dish up (just has to be big enough to hold it all).
Works great with any dark leafy green - collards, spinach, broccoli rabe, beet greens, swiss chard, etc
