Seasoned Kale Food

SAUTEED KALE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SEASONED BLANCHED KALE

Steps:

• Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
• For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.