Kale has served me in its’ superfood and nutrient-packed status perfectly in juicing, salads and soups, including home made kale crisps as snacks when I have the nibbles. It has hardly occurred to me to cook it as I would spinach and now that I have tried it, and enjoyed it too, this is a tasty and wholesome veggie sides option.
It is not often that I come by really fresh kale, and when I do, I make sure to include it in my vegetable purchases – it’s a rare find in my neck of the woods.
While it has “hardy” texture and often a slightly bitter flavour, kale can be more challenging to cook with than most greens, however, cooked in the same manner that I cook spinach, again, thanks to my mum for the inspiration and cooking lessons growing up, the flavour enhancers of sauteed garlic and onions with a hint of dry red chilli adds depth to the quick to cook recipe. Apple cider vinegar rounds off this dish with a piquant taste that I appreciated, further removing any trace of kale bitterness. The flaked almonds (thanks to an idea conceived while chatting to an online buddy) adds crunch and further nutrients to this side dish.
For a totally decadent side dish, a bit of preservative free and sugar free coconut cream may be added at the end of the cooking process, just before serving.
1 bunch of fresh kale
2 tblsp extra virgin olive oil
1/2 medium sized onion, sliced
2 fresh garlic cloves, minced
1-2 dry red chillies (may be omitted)
1/2 cup home made vegetable stock
Freshly ground black pepper and Himalayan or Sea salt, to taste
1-2 tblsp apple cider vinegar
Raw almond flakes and or sesame seeds to garnish
- Wash and chop kale and allow the water to drain off in a colander.
- Add the oil to a wide, flat bottomed pot or pan and heat on a medium to high stove-top setting.
- Once the oil is hot, add in the onions, garlic and dry red chilli if using, and saute until the onion starts to soften.
- Add the washed and drained kale and the vegetable stock, and mix with the onion mixture to combine the ingredients.
- Cover and cook for 8-10 minutes.
- Remove the pan or pot lid, stirring while cooking to allow all the liquid to absorb into the kale.
- Season with the salt and pepper to taste, add in the apple cider vinegar and mix well.
- Garnish with the raw flaked almonds or sesame seeds and serve as desired.