Some recipes come along that are so great they must never get misfiled, lost, or generally overlooked…until they become embedded in the memory by sheer repetition.
This is one that came via a friend, originally from Chez Panisse Vegetables by Alice Waters, but like all her best work, it's the essence of simplicity. It's especially great when you have all sorts of miscellaneous veggies in the bottom of the lettuce drawer that you don't know what to do with.
SAUTEED KALE w/GARLIC and VINEGAR
This recipe can be used with kale…or any other leafy green. Really. No kidding, it's amazing that way. It comes out as an excellent side dish, but can also be used as a pasta sauce. Make sure to add a bit more olive oil if needed. It's very easy to cook, but I suggest following the recipe to the letter.
2 bunches of kale (or other greens)
3 tablespoons olive oil
2 garlic cloves or garlic greens
1-2 tablespoons red wine vinegar
salt
Strip the kale leaves off their stems and cut away the tough midribs of any large leaves. Chop coarsely and wash in water. Drain, but do not spin dry. Heat a large saute pan and add the olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover the pan. The greens will take anywhere between a few minutes and 15 minutes to cook. When they are tender, remove the lid and allow any excess water to cook away. turn off the heat and stir in the vinegar.
And here's a picture of the seedlings of this amazingly nutritious, attractive, and vigorous plant, from redmudball, via Flickr.
Kit Stolz 