Pappas' Kale recipe
adapted from ??? (Bittman, I think)
**A note on an unorthodox substitution: this recipe calls for olives but I'm not an olive fan, so I didn't have any in my fridge. So, instead, I used bacon. Not an equal substitution, perhaps, but according to some recipes I perused it's also a good pairing with greens and I figured they've got the high-salt-content thing in common, so, what the hell. Either way you make it, this is a delish -- and super easy! -- way to prepare kale (and other comparable greens, I suppose).
1 big garlic scape, chopped (or 1 clove, now that scape season is over)
1/4 cup white wine
1/4 cup kalamata olives, chopped (or some crumbled bacon...)
1/2 cup chopped ripe tomato
bit of minced red onion for garnish
Cut the kale leaves off of the stems, roughly chop the stems and set aside. Cut or tear the leaves separately into big pieces.
Put a good glug of olive oil in a heavy-bottomed saute pan and heat over medium-high heat.
Add the garlic and the chopped kale stems and sprinkle with salt and pepper. Cook, stirring occasionally, until the kale is just beginning to soften, about 5 minutes.
At this point, add the kale leaves to the pan and pour the wine over them, along with the tomatoes and olives. When the liquid is bubbling, cover and turn the heat down to medium-low.
Cook undisturbed for 10 minutes, then check to make sure the kale is tender. Garnish with the onion and some black pepper and drizzle a little olive oil on top once you've plated it.
I finished mine off with a squeeze of lemon juice, as well.
Super-tasty, and not even a little intimidating :)