Top | late winter
(recipe, Sarah Gilbert)
this recipe is more formula than recipe, but you'll need it if you have a CSA, or if you like to shop at the farmer's market outside of June, July and August and September.
- 2 Tbsp. olive oil, bacon fat, lard, or butter
- several cloves of garlic
- kale (or any sturdy leafy green)
- salt, pepper and hot pepper to taste
- 2 Tbsp. balsamic vinegar (if desired)
- 1 Tbsp. butter (if desired)
- Rinse your kale well in cold water, shaking off moisture as much as possible.
- Chop kale roughly, removing and composting the bottom of thicker, fibrous stems (or chopping them more finely if you're not into wasting things). Set aside.
- Peel and roughly chop garlic (I usually just smash the cloves with the side of my chef's knife, pull off the peels, and run my knife through them really quickly; four or five pieces per clove).
- In cast-iron skillet or other large, wide-bottomed braising pan, heat fat over medium-high heat.
- Add garlic and salt and pepper and stir for 30-60 seconds.
- Add chopped kale and stir well to coat.
- Cook, monitoring temperature to avoid burning and stirring occasionally, 10 to 15 minutes, until greens begin to get crispy and tender. Take a taste; you should be able to chew without having to struggle, and get a little caramelly sweetness from the garlic and the high heat.
- If desired, stir in a little vinegar (I like balsamic) and a tablespoon of butter, and adjust seasoning before serving.
- If you can't eat it all in one sitting, refrigerate and toss into soups, pasta, sandwiches (grilled cheese is perfect), and other vegetable dishes all week.