At the grocery store on Saturday night I felt a hankering for some greens. I really wanted chard, but they were out. Instead, I found this fabulously huge and healthy bunch of kale for the whopping price of $2.
It's as big as my head! And, it matches my hat.
I'd been seeing people rave about roasted kale, so I thought I'd try that.
It's very simple. Tear or cut your kale from the tough stems in chunks. Doesn't have to be too small, since it shrinks down when it cooks. Rinse it thoroughly and spin it dry or pat it with paper towels. Toss it with a splash of olive oil and a little salt and pepper. You can add garlic, or lemon zest, or a little sesame oil. But I opted for plain-Jane to start with.
But I didn't use all of it. How could I? BIG AS MY HEAD! What I really wanted was some sauteed greens to put on pasta.
So I chopped up some more and tossed it in a pan in which I'd already cooked a little onion and garlic in olive oil and a dash of sesame oil, stirred it and let it cook for a minute, then added oh, half a can of chicken stock, covered it and let it cook for another 15-20 minutes.
Meanwhile I cooked some herb-y trumpet pasta.
There was a hint of nutmeg or maybe cinnamon in the pasta that worked nicely with the slightly bittersweet greens. And a sprinkle of shredded parm on top is de rigueur for me. Tasty!
And I still have some kale left to try roasting it again.
(P.S. from Tuesday night: I just roasted the rest of it, and I believe the trick is to leave it in the oven much longer than you think you should. I didn't time it, but I'd say 15 to 20 minutes, tossing occasionally. Much better! Crispy and crunchy but still with a little bit of chewy.)