How to Cook Quick Curly Kale with Garlic
Quick Curly Kale with Garlic is a dish which goes with pretty much everything. What is more, kale is high in nutrients and low in calories, making it one of the most nutrient-dense foods available. It is a member of the cabbage family together with broccoli, cauliflower or Brussels sprouts. It can have green or purple leaves, and have either a smooth or curly shape.
A quick trick to enjoy it more
The most common type of kale is called curly kale, which has green and curly leaves and a hard, fibrous stem. It is because of the hard stem and dense, firm leaves it is hard to cook it in such a way that it does not get chewy. However, there is a way to avoid that and enjoy kale as often as you can with lots of different recipes. Before cooking massage washed kale leaves (either whole or shredded) for 1-2 minutes with the mixture:
To make the mixture for the kale massage
In a small mixing bowl add:
- Sweet 1 tablespoon of olive oil,
- Pungent a pinch of black pepper,
- Salty a splash of soy sauce (or a pinch of sea salt),
- Sour 1 tablespoon of lemon juice,
- Bitter a pinch of turmeric, stir the ingredients well.
Use a large mixing bowl and with your hands rub the leaves with the mixture. Squeeze the leaves and massage them thoroughly until it releases its aromatic oils. Make sure all the leaves are covered with the mixture.
To finish off Quick Curly Kale with Garlic
In a large frying pan add the following:
- Sweet 1 tablespoon of olive oil, 1 tablespoon of butter, heat up,
- Pungent 5-6 slices of dried chilli pepper, a pinch of ginger, a pinch of black pepper, 7-8 garlic cloves, finely sliced, fry for a minute at low heat to make sure the garlic does not burn,
- Salty a pinch of sea salt,
- Sour 2 tablespoons of lemon juice,
- Bitter a pinch of turmeric.
Stir the ingredients several times for the flavours to blend and add the kale leaves.
Serve as a side with Hasselback Butternut Squash or Italian Gnocchi or Polish Kopytka.
