It's so good for you! It's green and hearty as all get out. And nutritious. I've had kale a bunch of times recently in restaurants but it seems too bulky to deal with at home. Deal. You'll be happy you did. Your waistline will thank you too.
1 head kale
1 head kale
2 tablespoons olive oil
1/2 red onion, thinly sliced
1 clove garlic, finely chopped
Salt and black pepper, to taste
Pinch crushed red peppers
1. Remove the stems from the kale. Roll up the leaves and cut across them to make ribbons. Rinse them thoroughly.
2. In a large skillet, heat the olive oil and cook the onion, garlic, salt, and black pepper, stirring often, for 5 minutes or until slightly softened.
3. Add the kale with the water that clings to it from rinsing. Cook, tossing constantly, for 3 to 5 minutes, or until the kale collapses and is tender. Sprinkle with salt and red pepper. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.