Quinn the curly kale. This recipe is super easy to do and cooking time is only 5 minutes. Few ingredients are needed which should be somewhere at home.
What is great about this recipe is that you can pack the kale into a jar, even still hot, and it will be fresh for many hours. Perfect to take out for a trip or work lunch 🙂 Kale is pretty damn special in this sense, as regular types of salads would suffocate in a jar and splash with much regrets.
||I find this cleaning technique the best, the quickest and easiest:Cleaning:
Fill clean sink or a huge pot with cold water and put kale in it, let it soak for some time (while you take shower or read an article). If needed put 2 plates on top so that it dives into water – after that all dirt should be drifting away. Shake it well in the water before cutting.
Now take out each leaf from the water, rinse it along the stick if still dirty. Cut with a knife alongside each stick on both sides, to quickly peel the curly leaves. Cut them however you like into smaller pieces. Throw each batch into a big pot until done.
||Cooking:Turn on highest heat under the kale, add water, olive oil, top it with salt, pepper, herbs, a bit of juiced lemon and dried tomatoes. Cover for a minute. Open cover and mix all well, moving bottom kale to the top for 2-5 minutes. If necessary add water, lower the heat or cover for a moment: the kale is ready when it turns from cold green color to warm green color and tenders. It will still be a bit crunchy – that’s how it is.
Take the pot off the heat, top kale with Parmesan and serve… on its own or according to your imagination 🙂 Have fun with it!
If kale burned on bottom of the pot: open the pot and without mixing anything inside move the top kale to another pot and finish your cooking.
Did you try it? 🙂 What’s your score?