Prep 10 mins
Cook 10 mins
From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds
- 1 large bunch kale, stems removed and leaves cut in strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large garlic cloves, minced
- 1 medium onion, chopped
- 1 tablespoon minced fresh ginger
- 1 lime, juice of
- fresh ground pepper
- Bring a large pot of lightly salted water to a boil.
- Add kale and boil for 2-3 minutes, until slightly wilted. Drain in a colander.
- In a large skillet or wok, heat oil and butter, add garlic, onion and ginger, and sauté until onion is softened.
- Add kale, tossing until combined.
- Cover and cook on low heat just until kale is tender.
- Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.
I first made this recipe back in the 90's and I made it again last week for Thanksgiving after finding the recipe here online (I lost the cookbook). It is still a big hit, and I never tire of hearing "please pass the kale," "mmm, that's really good kale," "can I have some more kale, please?" at the kitchen table. Definitely an easy preparation and an enjoyable intro to kale if you're a first-timer.
We are going to get a lot of kale this year through the CSA we joined...so I'm searching for interesting kale recipes. We tried this tonight--and we thought it was pretty good. Next time I would use a little less ginger--but the ginger I have currently is a little more potent than normal. Also, I used a little sprinkling of lemon juice on top instead of the lime juice because that is what I had on hand. We cooked our kale where it still had a little bit of crunch "bite" and wasn't mush. Overall--pretty good!