in the kitchen // kale


This is not so much a recipe as a revelation. Did you know that kale is delicious? Apparently I missed the memo but recently discovered this fact for myself. Well, to be honest, I had a little help from one of my favorite cookbook authors, Isa Chandra Moskowitz. I started with her recipe “Garlicky Kale with Tahini Dressing” (from Vegan With A Vengeance), and then I adapted it to be easier to prepare, because I am too busy and/or lazy to bother with all the chopping and mincing and whatnot. So, here’s my version, which makes a perfect side dish for two hungry, veggie-loving adults, plus one smallish person:

olive oil
3 heaping teaspoons minced garlic from a jar*
8 oz. pre-chopped kale (about 1/2 of one of those giant bags)

*If you absolutely must use fresh garlic, I recommend 3-4 cloves, minced.

Heat some olive oil in a large skillet. Add the garlic and sauté on medium heat for about a minute or just until fragrant. Add the kale and turn with tongs until bright green and slightly wilted. You don’t want it to get really wilted like spinach; it should stay a little bit springy. Devour.

This kale is so good that even toddlers will love it!

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Kelli Ann Wilson

My name is Kelli Ann Wilson (née Copeland), and I live in Walpole, NH. I am mama to Lillia (13) and Zane (6), and wife to Damian. My interests include: Homemaking, photography, gardening, genealogy, and making things.

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