Kwik Killer Kale

16 Jan

Killer Kale with bacon, garlic and onions

Today at the office, one of the doctors at the practice received a very large “Edible Arrangement” from one of her clients. This thing was humongous, and we all ate chocolate-covered strawberries, pineapple and melon until we were full. Even then, there was enough fruit left over for an army and nobody wanted it. You know what I did.

Okay, for those folk who really know me will acknowledge that I waste nothing. NOTHING.

I took that bad boy home, took it apart and was surprised (as I pulled off the nearly five pounds of fruit left on this thing) about 1 1/2 lbs of fresh kale used as a base for the fruit-tastic sculpture. So I cooked it for dinner, and here is the recipe. It took about 45 minutes from start to finish.

(For all you veg-heads out there, omit the meat and substitute fire-roasted peppers for a little smoky flavor.  Similarly; if you loves the meat add as much or as little as you care to)

Kwik Killer Kale

2 lbs.  fresh kale

2 tbl. olive oil

4 strips diced bacon ( optional)

1/2 cup diced roasted peppers (optional)

1/2  cup thinly sliced onion

4 cloves chopped garlic ( about 1/4 cup)

1/2 cup chopped jalapenos, poblano, or banana peppers

1/4 cup cider vinegar

1 cup water or chicken stock

Salt and black pepper to taste

Kale comes washed and bagged in most upscale markets. If you get loose kale, pull off stems and discard. Float kale in a sink full of cold water for 30 minutes, tossing occasionally to remove all of the grit.

Heat up olive oil in a heavy-bottomed sauce pot. Add bacon and saute until crisp over medium heat. Remove  bacon from pan and set aside. Add onions, garlic and peppers and saute until soft. Add kale, vinegar and stock, and cover pan with a tight-fitting lid.

Cook for five minutes, then remove lid and stir kale.  Replace lid and continue to stir kale until losing its bright green color, and leaves are tender. Season with salt and pepper, then top with bacon. Serves around 2 to 4 people.

For the vegetarian/vegan crowd:  Add olive oil to pan. Over medium heat, saute hot peppers, garlic and onions until tender. Add  kale and roasted peppers to pan and toss with garlic mixture. Add water and cover pan with lid. Toss and cover until kale turns dark and leaves are tender. Season and serve.

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One Response to “Kwik Killer Kale”

  1. RockFromSoCal January 16, 2010 at 8:32 pm #

    I’ve always thought of kale as something to decorate with. That’s what we used to put over the ice on the salad bar at this pizza place I used to work at so there was no blank space between the bins.

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