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quick sauteed kale

Posted on: March 18, 2007

Farmer’s market run: fuji apples (last of the season), pink lady apples, tangerines, 1 bunch of tango lettuce, Indian bread stuffed w/ pumpkin, Indian Fireroasted eggplant sauce, new yukon potatoes, vine-rippen tomatoes.

This is not cheap, but not too expensive neither. For example, the price of lettuce is comparable to Berkeley Bowl’s, tangerines are cheaper than all markets… Apples are probably the most expensive, they run at $2.00/lb. However, this farm I buy from usually price their produce reasonably, so I guess they must have some reason for the high price. Mao

Food list:
lunch w/Son after market’s run:

saturday's lunch

– kale sautee with garlic & yellow onions, roasted bellpeppers, rosso bruno tomato, olive bread.
– 2 cups of papaya
– shared w/Son a flan and 1/4 pear boiled in liquor with some cream from Cafe Zeste.
– the owner of Phoenix Pastificio gave us 1 small twist of olive bread while we were waiting for our loaves of olive bread to come out of the oven, so we ate that twist too. Sooo full
Dinner w/ Son:
– Arugula salad w/ rosso bruno tomato & tangerine soy dressing.
– Pumpkin stuffed indian bread with fireroasted eggplant sauce (see picture of farmer’s market)
– some more papaya
kale is my latest discovery. I cooked kale before when I did southern-style greens, but I am not too crazy about the idea of cooking the hell out of vegetables. I mean, I eat them whenever someone else makes them, but for some reason, I just don’t like to eat the ones I make. Make I suck at making them that’s why. Quick-sauteed kale is something I can do. It’s super yummy, healthy, and easy. You should try them one of these days as a side dish to your supper, you won’t be disappointed.

– 1 bunch of kale: strip the leafy part from stem, discard stems (I donate mine to Donna’s guinea pigs)
– 1/2 yellow onion, chopped
– 2-3 cloves of garlic, smashed or minced
– olive oil
– salt, pepper

Don’t chop up the kale, all you do is strip the leaves from the stem with either a knife or use your fingers to pull the leaves from the stems.
Use a pot or pan about 8″ in diameter. Heat the pan, add enough olive oil to cover the bottom of the pan, wait until the oil is hot, then add the chopped yellow onion. Stir the onion over medium high heat for about 1 minute or until it’s turning transparent, then turn stove heat to “low.” Add a bit of salt to the onion (about 1/8 tsp or less), and stir over low heat for 30 minutes, make sure the onions don’t burn. I usually do something else while the onions are braised on the stove, and come back every 5 minutes to stir them. After 30 minutes, turn the heat up to medium high, add garlic, stir, then toss in the kale greens, give it a quick stir, and as soon as you see the kale greens change color, turn off the heat right away. From the time you add the kale to the time you turn off the heat, it shouldn’t be more than 1 minute. Continue to gently toss the kale until everything is coated in oil and onion. Add blackpepper to taste. Serve hot or warm with olive bread or some salty bread.

It’s hard to imagine, but the texture of kale becomes like spinach once it touches heat – very tender, but withou the mushiness.


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