It’s trendy, everybody’s talking about it, everybody says it’s really good for you — all excellent reasons to avoid kale, but why be doctrinaire about it? I recently decided to give it a try, starting with a recipe for sauteed kale I found online.
Put three tablespoons of olive oil in a large saucepan over medium-high heat. Add three or four (or five) cloves of garlic, thinly sliced. When they’re soft but not yet browned, add half a cup of chicken or vegetable stock and as much coarsely chopped kale as the saucepan will hold. Toss it all together, turn the heat up to high, cover and cook for 5 minutes.
After 5 minutes, remove the cover and continue to cook until all the stock has evaporated. Add salt and pepper and two tablespoons of red wine vinegar. Toss again and eat it.
Pretty damned good.