SERVES 4 · VEGAN, GF, DF
All vegetables are good for you, but dark green leafy vegetables really are a key superfood if you want to eat your way to better health. And the only thing more healthful than dark green leafies is dark green leafies with garlic! Both groups are very important in the prevention of cancer, and greens are off-the-charts rich in minerals and antioxidants. Garlicky kale is terrific as a side dish with practically any meal, and is especially good in grain bowls and with my Slow Cooker Italian Pot Roast (here).
2 tablespoons unrefined, cold-pressed extra-virgin olive oil or unrefined coconut oil
4 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
2 bunches kale, any type, stems stripped and discarded, leaves chopped
Sea salt
1. Heat a large skillet over medium heat and add the olive oil.
2. Add the garlic and red pepper flakes to the oil and sauté for 30 to 60 seconds, or until fragrant but not golden.
3. Add the kale and toss to coat in the oil.
4. Add ½ cup of water and salt (start with ½ teaspoon) and increase the heat to bring to a boil. Lower the heat to a simmer and cook until the kale is tender and the water has evaporated, 6 to 8 minutes. Taste for tenderness. If the kale is tender, add salt, if necessary, and serve. If the water has evaporated but the kale is still tough, add another ¼ cup of water and simmer until all the liquid has evaporated.
ASK PAMELA: Why can’t I eat the kale stems? You can eat the kale stems, if you like, but I find them to be tough and fibrous. Sometimes I will save them and use them in my juicer.
TIP: To strip kale leaves from the stems, grasp the bottom of the stem end with one hand. Take your other hand and place it just above the start of the leafy part, right under your other hand. Pull your hands in opposite directions, stripping the leaves from the stem.