Is kale still hot stuff or is that so 2013?
The last time I made kale was in 2013, my sophomore year of college, but never kale just by itself. If I remember correctly, there was kale and sausage soup and kale, black bean, and butternut squash enchiladas (oh hey old favorites on foodgawker). The soup was good but the enchiladas were wishing they had meat in them.
Since then, I haven't touched the leafy green. Kristen, and I along with Popo like to make fun of our mom for eating kale and raving about kale salad (Sorry Mom but it is true). The thought of eating raw kale is kind of like thinking about how dinosaurs eat. You have to chomp on it. Sure there are methods to get the leaves to be tender but lets be real. Kale is fibrous and for some reason the kale I got smelled really bad. Is that normal or did I choose a wrong batch?
On a whim, I decided to give kale another shot since I mostly subside on the same type of vegetables. But only because I know I'll like them.
I was impressed by the purple stalks of this particular variety and dressed it up with salt, pepper, lemon juice, garlic, a pinch of red pepper flakes and a drizzle of sesame oil.
Like most leafy vegetables, it cooks down to nothing in no time.
So was I impressed?
I have to report that I'm still on the fence when it comes to kale. Even though I cooked it thoroughly, there was still that hint of more chewing than I'd like in a vegetable.
I think I'll stick to my usual vegetables of zucchini, brussel sprouts, green beans, broccoli, asparagus, bok choy, choy sum, pea sprouts, spinach, peas, leeks, and green onions.
There's plenty of vitamins to go around in those.
Are you disappointed in me Kristen and Popo?
Also I shot this post because I was testing out my new lighting kit. I'm pretty happy with it and now I don't have to rely on natural sunlight. Yay!
Yields: 2 medium portions or 1 large portion
1 bunch kale
2 cloves garlic, minced
Pinch of red pepper flakes
Salt and pepper to taste
Sesame oil to drizzle (optional)
Wash kale and remove the leaves from the stem. Peel and mince garlic cloves.
Heat a non-stick pan or cast iron skillet to medium heat. Drizzle the olive oil to coat the pan.
Once pan is heated, add kale and garlic and stir until wilted and shrunk down but still green. About 3-5 minutes.
Season with salt, pepper, and lemon juice.
Before eating, drizzle with some sesame oil.