It's a sturdy kale that lasts well in the fridge, and cooks into a side of greens with texture and a little chewiness.
I served this dish at Canadian Thanksgiving. It goes well with grain dishes (or stirred into cooked brown rice), and with baked squash - any time you want an easy green side dish.
Of course, it's also extremely healthy. Kale is a member of the cabbage family which offers protection against many cancers. It's also full of antioxidants, and is known for its anti-inflammatory and pro-cardiovascular benefits. Cooking it in a little oil helps break down the cell walls so our bodies can better absorb the nutrients.
Plus, it's really simple to wash, chop and cook.
Sautéed Lacinato Kale
1 tbsp olive oil
1 onion
1 bunch lacinato kale
Warm the olive oil in a skillet. Chop the onion and cook it until it's tender.
Wash the kale and chop off the bottom of the stems. Chop the leaves down the center, then stack them and cut across in rough 1 inch strips.
Stir the kale into the onion and let it cook down a little, stirring occasionally.
Now you have two options. At Thanksgiving, I was making it a couple of hours ahead and reheating it, so I scooped it from the skillet when it was softer but not fully cooked, put it in a covered casserole dish and left it at room temperature. About 15 minutes before we wanted to eat, I put it in the toaster oven at 350°F.
If you're going to eat it sooner, let it cook, covered, in the skillet until it's the texture you like. If it browns on the bottom a little, that adds to the flavor. If it's ready before you are, turn off the heat and let it sit, covered, until you're ready to eat it. Reheat quickly and serve.
Serves 2-3
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