Sauteed Kale with Garlic, one of Mr TBTAM’s signature dishes, has become the winter vegetable of choice in our household. We never tire of it. It goes well with almost anything – pasta, chicken, sausages, soups. We’ve served it at several dinners with friends, and always are asked for the recipe. Our friends Noel and Amy liked it so much they’ve started making it on a regular basis as well, and Noel served it back to us last week, individually plated and garnished with sautéed mushrooms.
That’s the hallmark of a great recipe – it’s infectious.
Mr TBTAM’s Sauteed Kale with Garlic
You can use chicken or veggie stock, and as little or as much garlic as you like. We use chicken stock and tons of garlic. And hot pepper flakes.
Yield – 4 servings
- 1 large bunch of kale
- 2-3 tbsp olive oil
- 1/2 cup chicken or veggie stock
- 1-6 cloves garlic to taste, diced
- Salt and pepper to taste
- Hot pepper flakes to taste (Optional)
Wash kale and shake dry. Cut out center stem and then tear leaves into several pieces. Heat oil till hot in a large saute pan. Add garlic and saute over medium high heat till soft but not brown (be careful!). Add kale and chicken stock, cover and lower heat to medium. Cook till kale is wilted (but not too soft) and still bright green, about 5 minutes or so. Remove the lid, toss around while the excess stock cooks off, another minute or so. Season with salt and pepper. Serve piping hot.
Noel’s Sauteed Kale with Less Garlic and a Mushroom Garnish
1-2 tbsp olive oil
Button or crimini mushrooms, washed, dried and quartered
Salt and pepper
Mr TBTAM’s sauteed kale with made with veggie stock and 1 clove garlic
Heat olive oil over high heat in a small saute pan. Add mushrooms and saute till browned nicely – don’t stir too much, you want them to brown. Season and remove from the pan to set aside while cooking the kale and garlic. Plate kale individually and with a scattering of mushrooms atop.