Unless you have been under a rock for the past few years, you have probably heard of Kale. It seems to be the new healthy vegetable that is getting a lot of attention as of late with endless ‘kale chip’ recipes leading the way for its most popular use. I have tried homemade kale chips and I could take them or leave them.
I recently made creamed kale, a play on creamed spinach and it was good. It had more body than regular creamed spinach because kale is a heartier leaf.
I began by sautéing 1/2 cup of chopped onion in olive oil, then seasoned it with salt and pepper. After I removed the large vein running down the middle of the kale, I blanched it, chopped it, then added it to the sauté pan (about 2 cups). I then added garlic, nutmeg, 1 teaspoon of butter and 1 tablespoon of flour. I stirred the kale mixture to make sure the flour and butter coated the vegetable well. Next I added 1/3 cup of milk and 1/4 cup of whipping cream. After the kale thicken, I sprinkled it with grated parmesan. If you have a favorite creamed spinach recipe, feel free to simply substitute your kale for the spinach.
Then last night I made sauteed kale. It was delicious!
I sauteed half of a vidalia onion in a teaspoon of olive oil. Then I seasoned it with salt and pepper at it began to brown. Next I added several handfuls of baby kale. Baby kale is a more tender kale variety. Without the large veins running through, it looks more like spring mix lettuces. It is sold in a clamshell and is packaged to look exactly like said spring mix. When I added the kale, I also added a good bit of garlic paste. mmmm! The end result was garlicky greens with semi-caramelized onions. They were a winner and definitely my favorite discovery when it comes to trendy vegetable, kale.
Question of the day: Have you ever tried kale? What is your favorite way to eat it?