I don't like to have to work to chew my kale. Anybody with me?
This recipe makes the most of kale's robust flavor, and adding nutritious ingredients like butter and chicken broth helps to unlock all the nutrients that kale has to offer. And you cook it until it's good and tender, so you can chew it, not chew it.
This recipe's true merit? My husband eats it. And likes it. And that makes me a happy wife.
My Favorite Kale
1 bunch of kale (8-10 large leaves)
2 T. butter, coconut oil, bacon grease, lard, or chicken fat
1-2 cloves garlic, sliced
1/2 an onion, diced (optional)
1/4 t. salt
pepper to taste
a pinch of nutmeg (freshly grated is the best!)
1/4 c. chicken broth
- Wash the kale and pull leaves off of stems. Discard the steps. Chop the leaves coursely.
- Heat an iron or stainless steel skillet over medium heat. Melt the fat in the pan.
- Add the kale and optional onion to the pan and cook, stirring, until kale is wilted.
- Add sliced garlic, salt, pepper, and nutmeg, and stir to incorporate.
- Add chicken broth, bring to a boil, reduce heat to low, and cover.
- Cook, covered, stirring occasionally, until the kale is tender (taste it to make sure it's tender enough.)
- If you want it to be a little more browned, cook an additional couple of minutes with the lid off. (My husband likes it a little crispy.)
How do you like your kale?This is part of Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Farm Girl Blog Fest, Monday Mania
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