Health & Fitness
Chef's Kitchen: Tuscan Kale with Garlic and Extra Virgin Olive Oil
Perfect as a Thanksgiving side dish, with white beans for your meatless Monday dinner, or for any night of the week, these garlicky autumn greens will warm the cockles of your heart.
This recipe can easily be adapted to any of the wonderful hearty leafy greens that are in season right now such as Swiss chard, collards, mustard greens or the tops of beets, radishes or turnips.
Cooking times will vary but the concept is the same. Add white beans for a heartier side. Throw in some anchovy paste for a hit of savory. Simmer with some tomato sauce. Be creative!
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Tuscan Kale with Garlic and Olive Oil
Yield: 4 servings, depending on size of bunch
1 bunch Tuscan kale, sliced in ½” strips
¼ cup extra virgin olive oil
4 cloves garlic, finely chopped
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1. Heat a large pot over medium heat. Add the kale and ¼ cup water. Season with salt. Cover and steam Tuscan kale until tender, about 10 minutes.
2. Remove lid and pour off excess water if necessary. Push the kale to one side, add the olive oil and garlic and cook until the garlic begins to sizzle and is aromatic, about 30 seconds. Toss with the greens. Adjust seasoning.
