Fresh Kale And Garlic Vegetarian Food

SAVORY SAUTEED KALE

Steps:

• Wash and dry the kale leaves.
• The kale may need to be trimmed based on personal preferences. You may choose to keep the thick central ribs intact or remove them. For this recipe, I just removed the tougher ends.
• Next, stack the leaves on top of each other (if using curly kale you may only be able to do a few leaves at a time). Using a sharp knife, cut the leaves widthwise in to thin strips across the leaves. Once done, give it a quick rough chop.

EASY GARLIC KALE

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

FRESH KALE AND GARLIC (VEGETARIAN)

Steps:

• Remove large stems from Kale and chop.
• Blanch kale (put kale in boiling water for no more than 2 minutes. Drain and put into Ice/water bath,drain.) set aside.
• Heat olive oil,med heat
• Add sliced garlic to olive oil and saute' for about one minute.
• Add Kale. toss in the olive oil and garlic to coat and reheat. (It should still be a bit warm)
• Add salt,pepper... more or less depending on taste.
• Remove to serving platter and add grated cheese.
• Serve alone or as a side dish to any meats. Can be served on top of rice or pasta.
• OPT...Grate nutmeg over Kale for a different taste.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.