The longer you saute the kale, the more tender and mellow-flavored it will get. For more of a bite, both in flavor and texture, remove from heat as soon as the kale begins to wilt. For a kinder, gentler kale, cook a little longer and even let it steam a bit by covering your pan for a few minutes.
1 large bunch of kale (I used red kale but any variety is fine)
1 to 2 Tbs Olive Oil
|Deep-Fried Garlic Cloves|
Salt & Pepper to taste
Approx. 1/4 cup (or more) deep-fried garlic cloves*
1 small tomato, chopped
1/2 small cucumber, peeled & chopped
Juice of half a lemon
*Note: To make deep-fried garlic cloves, use my recipe for Easy "Roasted" Garlic but increase the time for boiling in water to 5 minutes (until tiny blisters form on the cloves), and cook in the hot oil for 15 minutes or until deep golden-brown. The surface of the cloves will be lightly crisped and they'll have a mellow, almost nutty, toasted-garlic flavor. Remove to paper towels to drain and cool, sprinkling with sea salt if desired while they're still hot.
|Buy salad spinner|
Heat the oil in a deep, large frying pan or skillet with a lid, then saute the onions over medium heat until soft and translucent. Add the kale (depending on the size of your skillet, you might only be able to fit half of it), cover and let cook for 1 1/2 to 2 minutes--this will soften the leaves on the bottom and make it easier to stir, or to fit any remaining leaves.
Uncover, stir well, season with salt & pepper as desired (I use Kosher salt and several twists from my pepper mill). Let the kale cook uncovered, for several minutes, stirring from time to time, until the kale is just wilted. If you prefer, you can cover the pan to let the kale steam for a few minutes, which will further tenderize it and mellow out the flavor.
When the kale is as wilted as you'd like it, remove from heat, spoon onto serving dish, garnish with deep-fried garlic cloves, tomato and cucumber, and drizzle with freshly-squeezed lemon juice. Serve warm.