Gran's Best

Heirlooms & Discoveries

Stir-Fried Kale

January 2, 2017 Gran

This great recipe is adapted from a Food Network show about collards starring Jessica Harris, Ph.D., educator and culinary historian. She is the author of many books about African-American foodways, including High on the Hog: a Culinary Journey from Africa to America, with a foreword by Maya Angelou.

Kale or any other dark leafy green vegetable such as Swiss chard can be cooked just like collards.

2 pounds fresh kale
3 tablespoons olive oil
1 medium-size onion, minced
2 cloves garlic, minced
salt and freshly-ground pepper to taste

Wash the kale thoroughly. Drain the kale. Cut out the center stem. Bunch a stack of kale leaves together. Roll each bunch up tightly, then cut crosswise into thin strips.

Heat the oil in a large heavy skillet over medium heat. Cook the onion until it is lightly browned, 3 or 4 minutes.  Season with salt and pepper. Add the garlic for another minute.  Don’t let the garlic burn. Add the kale strips and cook, stirring for about 5 minutes or so until the greens are soft. Season with salt and pepper.

Recipes, Vegetables Jessica Harris

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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