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.
- Heat a large pot with a lid over high heat until hot. Add a splash of good quality olive oil and then the garlic.
- Sauté the garlic 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.