Most recipes call for cooking kale 30+ minutes, but unlike collard greens, Lacinato isn’t as fibrous and doesn’t need to be cooked that long (you can even eat it raw). A quick saute followed by a 10 minute steam is enough to preserve the green color, flavor and firm texture without turning it into a smelly brown mess boiled in liquid. I also like to use a minimal amount of liquid so all the nutrients don’t leech out into the water.
You can turn this into a meal by frying some pancetta with it then dropping a soft poached egg on top and serving it with a thick slice of crusty bread. Or experiment with different spices and aromatics such as sage, chili peppers, or shallots for a different take. If you want to go asian, replace the salt with a splash of soy sauce and the wine with Mirin.
1 bunch Lacinato kale roughly chopped
4 cloves of garlic sliced thin
Splash of good olive oil
Splash of white wine or water
Salt & fresh ground black pepper to taste
Squeeze of lemon
Heat a large pot with a lid over high heat until very hot. Add a splash of good quality olive oil and then the garlic.
Saute the garlic for a few minutes until lightly browned and fragrant.
Add the kale, a small splash of white wine and the salt and pepper and stir. Lower the heat to medium low, cover and cook for another 10 minutes.
Adjust seasoning if needed and serve with some lemon juice squeezed on top.