Recipe by Doc W
This is a great technique for cooking any slightly bitter green vegetable (broccoli, broccoli rabe, spinach, brussels sprouts, etc)--my kids (age 6 & 8) can't get enough!! The secret is the mirin, which makes it sweet and juicy. And: it's very easy...
Top Review by Ms. Mother Earth
I couldn't find "mirin" so I used 1 1/2 Tbs. of cooking sherry and 1 1/2 tsp. sugar. Superb!! I've used kale in several Tuscan soups but this was the first time I've prepared it on it's own. First but not the last. Thanks.
- 1 bunch kale
- 2 -3 tablespoons olive oil
- 1 -2 tablespoon mirin (Japanese sweet cooking sherry)
- 1 pinch kosher salt
Directions See How It's Made
- Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the center stem is tough so you want to get the leaf off).
- Put the kale in a large (12") frying pan, add the olive oil, mirin, and salt (the measurements are rough because I usually just pour long splashes of each on top of the kale) and turn up the heat to medium/ medium high.
- Cook, covered, stirring occasionally, until tender (usually takes about 10-12 minutes, depending on the heat). Taste, and add salt if needed (if kale is very bitter occasionally I'll add a little brown sugar).