Steam Saute’ Kale

I did not, I repeat, did NOT jump on the Kale bandwagon when all things Kale started blowing up the cooking internet. I looked at those dark green, curly, ruffled leaves and read how bitter Kale was and said, “Nope, not for moi.” Back in my youth my mother ( bless her heart), used to put bitter, tough curly Endive in our daily salads and to this day I avoid curly Endive. Just looking at Kale brought back those memories and I refused to even try it. But then, I truly love all things vegetable so when I was in my favorite specialty store down in Spokane, I took a deep breath, reached out and tossed a bag of pre-washed, pre-cut, young Kale into my cart. End result? When I am wrong, I am most amazingly wrong! This was delicious! I looked at a few recipes on line and decided to do my own thing ( of course) and it turned out so good that Sparky had seconds and thirds.

This is what we’ll need…..sort of. After cooking the Kale, Dan and I sampled a bit using the Balsamic Vinegar and Red Wine Vinegar. Red Wine Vinegar was the winner!

Steam Saute' Kale

In just 12 minutes I had this delectable vegetable ready to serve. We were surprised that the Kale does not cook down like spinach or chard but rather retains a bit of its shape and texture. Flavored with bacon, shallots, garlic and chicken broth we were very pleased with the results. In fact, today Sparky went out and bought seeds to start for his garden!

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 10 oz washed and chopped Kale
• 2 Tbsp bacon grease
• 2 Tbsp diced shallot
• 1 large clove garlic minced
• 3/4 cup chicken broth
• Salt and Pepper to taste
• 1 Tbsp Red Wine Vinegar

Instructions

 

• Bought this bag of pre-washed and chopped Kale
  
• Dice the shallot and mince the garlic
  
• In a large kettle, melt the bacon fat, then stir in the diced shallot. Cook and stir for three minutes until tender. Stir in the minced garlic and cook for one more minute.
  
• Pour the chicken broth into the kettle and bring to a simmer.
  
• Add the kale to the kettle and stir well. Cover and cook for six minutes, uncovering and stirring every two minutes. Spoon the cooked kale into a serving bowl and toss with the red wine vinegar.
  
• Serve and enjoy!
  
• Once in a while it does a body good to step out of our comfort zones and try something new. You just might find something else good to add to your life. I know I did!
• Until next time, Journey On! Hugs and much love from me, Karen, TJG

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