kale anyone?

I purchased a large bunch of curly kale (the thick kind).  Trimmed off the stems and put it in large bowl of water to clean it.  Anyone have a favorite way to prepare it?  Know I can put it in soup and make a side dish by steaming, etc.  Looking for some inspiration.  Suggestions are welcome.  TIA

Arturo's makes it delicious, somehow. They roast it with parmesan.

kale & beans

a staple in our house

steam/saute kale  add  canneloni beans (rinsed), red pepper flakes to taste & quality olive oil

salt & pepper to taste as well.  and optional parmesan cheese & the good oil after plating

we eat this as a main meal almost weekly.  we usually buy the "tuscan kale" at ashley.

yum

edited to add-garlic off course during the saute

Try this,

Remove stems and lightly blanch kale in boiling water no more than a minute or so.

Finely chop fresh garlic and onions 

Saute onions and garlic in olive oil for a minute or so till light brown color. Add blanched kale, toss quickly and add a splash of strong wine vinegar. 

Serve immediately   

I braise it frequently with this method: 

http://www.splendidtable.org/recipes/melting-greens

I love it in a salad, chopped and well tossed (massaged) with some garlic, olive oil, Dijon mustard and fresh lemon juice. Depending on what's in season I add apples, craisins, shallots, chick peas, olives, cucumber, peppers, celery, sunflower seeds or nuts, whatever combo I'm into that day. (I've also added thinly sliced Brussels sprouts and broccoli). 

Otherwise I roast or sauté with garlic, olive oil and crushed red pepper. Roasting makes it kind of crispy which is delicious. 

For my own consumption, I sautee with a little bit of olive oil, sliced pancetta, sliced shallot, garlic salt & pepper.  For my young un's I make crispy Kale chips with salt...

I like greens of all kinds, but for those who aren't mad for them, this is a good preparation --

http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe.html

Thanks for all the recipes and info!  I made kale chips and will try these other ideas.

How'd they come out?  I find it a delicate balance sometimes finding the sweet spot of crispy but not charred / too brittle...

The came out fine.  I used jelly roll pans. Drizzle of olive oil and a little salt, pepper and garlic powder.

350 degree oven for about 15-20 minutes.  I did put two layers of kale in each pan.  If I had one layer, I think I would start checking it after 10 minutes.

Ah, that's a good idea.  I've always done them in a sautee pan with oil - it's quick but ya gotta be quick to take them out...

mlj said:

The came out fine.  I used jelly roll pans. Drizzle of olive oil and a little salt, pepper and garlic powder.

350 degree oven for about 15-20 minutes.  I did put two layers of kale in each pan.  If I had one layer, I think I would start checking it after 10 minutes.

Kale pesto is pretty good, too.

http://cooking.nytimes.com/recipes/1012888-pasta-with-kale-pesto-and-roasted-butternut-squash

lanky said:

For my own consumption, I sautee with a little bit of olive oil, sliced pancetta, sliced shallot, garlic salt & pepper.  For my young un's I make crispy Kale chips with salt...

This method is wonderful for all kinds of greens. Chard, cabbage, spinach...