No, don’t run away! Don’t click over to that other food blog you like so much! Stay here, I beg of you. This won’t hurt. I promise.
Kale is what’s for supper if you’re a vegetarian in January. It’s apparently the only thing that grows in the dead of winter, like the big dark green leafy weed it is. Well, it’s not a weed. It’s a member of the cabbage family that doesn’t grow a head. But, it’s also related to wild cabbage, which you could call a weed. If you go to the farmer’s market in January, pretty much all you will see are farmers selling kale, radishes, sweet potatoes and winter squash. It will be that way until April.
Since the Mayhew New Year’s Day menu required some sort of green, and because the green of choice was kale, we had a lot left over. You can’t just buy a couple leaves of kale. You have to buy a mess of it, as we say in the South. So here’s what you do and I promise you will actually seek out kale after you try this: just saute it. Don’t cook it until it’s mush as we Southerners love to do. Just give it a quick dip in some olive oil and balsamic vinegar.
One of the great magic tricks of the culinary world is cooking any kind of greens. You will start with a skillet full to overflowing and think you’ve got way too much in the pan. Within minutes, you’ll have enough for three servings, if that.
3 tablespoons extra virgin olive oil
2 teaspoon balsamic vinegar
1 pound kale, sliced into thin ribbons
2 garlic cloves thinly sliced
Salt and pepper to taste
Heat the olive oil over medium high heat in a skillet. Add the vinegar and the kale. Stir constantly to start wilting the kale. When it is reduced by half, add the garlic slices. Continue cooking until the kale is completely wilted but still a vibrant green. Add salt and pepper to taste.