I’ve been searching out different recipes for hearty greens, including kale. It has a high nutritional value and will definitely be in many of my early CSA boxes. Interestingly, wikipedia says that it freezes well and actually tastes sweeter after a frost. Hm.
Anyway, last night I threw together this dish to have along with leftover soup. Cooking it takes away some of the bitterness, and I just loved the sun-dried tomatoes and the flavorful garlic with the kale.
1 bunch kale
4 cloves garlic – sliced
1/2 cup sun-dried tomatoes – sliced
1/4 cup grated Fontina cheese
To prepare the kale, tear the leaves from the center stem, rip into pieces, rinse very well and spin dry. Heat a little oil in a skillet and toss in the garlic for a minute. Add the kale and sun-dried tomatoes and continue mixing and stirring until the kale cooks a bit and the color turns a darker green. Kale will NOT cook down like spinach or even like swiss chard. It will shrink a little bit but not much. Season with salt and pepper. Turn off heat and mix in the cheese. Serve with fresh ground pepper.
Notes: I will be making this mix again this spring when we get kale in our CSA.
Servings: 2 big servings