Not the soft, tender kale with bacon fat so customary on soul food and comfort food menus. (Not that I haven't bellied up to that counter more than once.) I want my kale to have a little fight left in it. A little less fat. Tons of flavor. And I ain't afraid of that other F word either. (Fiber -- what were you thinking?)
If you've been known to reach past the velvety, baby spinach leaves for that wrinkly, full-bodied curly spinach, then keep reading. This toothsome recipe is for you.
Clean and dry one bunch kale, and discard the thick center stems. In a hot pan, drizzle about 2 TBL olive oil. Let it get hot, and then add as much kale as will fit. Turn it over with tongs, and as it shrinks in your pan (amazingly, I might add) add the rest of the kale.
After about 5 minutes on medium heat, clear a spot in the middle to add 1 - 2 cloves chopped garlic. (I usually add a bit more olive oil with it.)
Once the garlic is golden brown, sautee everything together, adding salt and fresh cracked pepper to taste. (It's dangerous to salt kale too early -- the sheer volume at the start practically guarantees over-salting.) When the bottom of the pan developes a good color, you know it's time to de-glaze.
I used about 2 TBL balsamic vinegar, and a dash of hot sauce isn't a bad idea at this point.
The finished product...
Here is the herb garden, ready for new plantings.
The weeds and thistles filled my wheelbarrow (but not my assistant's...hmmm). Here is a newly-tilled patch, ready for tomatoes and...we'll see. I'd better get busy -- as usual, I'm a little late.