Garlicky goodness.

Kale is a superfood. It is packed with beta-carotene, an important nutrient for good vision.   Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer.   Kale is also rich in minerals, such as iron, manganese, calcium and potassium.

It’s a member of the Brassica family of vegetables, which have gained quite the reputation as cancer-fighting foods. Kale is loaded with the organosulfur compounds that may lessen the occurrence of some cancers. Studies suggest that the phytonutrients in kale and other Brassicas may actually help the liver neutralize potentially cancerous substances.

You’re still not gonna eat it if it doesn’t taste good, right?  I’m happy to say that it tastes great (if cooked properly).  Mature kale can have a slightly bitter flavor.  This, to me, is not a bad thing, but there are two steps you can take to counteract the (slight) bitterness.   The first and most important is to choose a bunch with smaller leaves, which have a milder flavor, this will get you started on the right path.  The second is to taste it while cooking and if it is too bitter, add a little honey to balance out the flavor.  Here is my favorite way to eat kale, if you try it and like it, feel free to branch out to other cooking methods.  If you do try it, I guarantee you will crave it at least once a week.

1 1/2 pounds young kale,  I like to take the leaves off the stems like so:

Destemify it if you like.

Then rip it into bite size pieces, but this is not absolutely necessary.  You can just break out the chef’s knife and chop the stems and leaves coarsely.
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

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.

Easy Speezi.  A few things you can do:

Sautee some onions with the garlic.

Add a touch of tahini or sesame oil to taste.

Add some chipotle with adobo sauce (spicy).

Blanch and shock the kale so that it will retain its color better.   Just immerse the kale in boiling water for 30 seconds or so then immerse in very cold (icy) water for a minute.  Remove and drain well.