Olive Crazy: All About Olives and Olive Oil
Jun 182011

When I was a kid, kale was the vegetable I dreaded most. I was okay with broccoli, spinach and most other greens,  but not kale. Mom boiled it and not very long, heaven forbid a nutrient went missing – love you Mom. The resulting dark green mass tasted strange and very untasty.

Sometime in the last decade I ventured to the part of the fresh vegetable section of the grocery store that displayed those veggies I either didn’t like or was too lazy to dig up a recipe for (collards, mustard greens, big squashes and rooty things). There, encased in plastic, was a bunch of kale. I grabbed the bag, determined to tame that healthy leaf into the tasty dish I knew it could be.

At home I emptied the contents onto the kitchen counter pondering my attack. I remembered a dish my sister, Ann, who studied at the Cordon Bleu in London, used to make with escarole, olive oil, garlic, and Parmesan cheese. I really liked her concoction and thought why not substitute kale. I did and it wasn’t bad. Here are two versions I have used. I like them both.

1 bag of kale
2 tbsp Extra Virgin Olive Oil
1 to 2 cloves garlic
Parmesan cheese
salt and pepper

Method 1: Wash kale and trim off spines. Place in already boiling water and soften for a few minutes. Remove from water and dry well. Heat skillet on medium and add EVOO. When oil shimmers add kale. Cook without lid untils kale softens. Stir frequently. When you are satisfied that the kale is at the consistency you like, add crushed garlic. Stir until you smell the garlic (about 20 to 30 seconds). Remove from stove. Add Parmesan, salt, and pepper to taste. Serve right away.

Method 2: Everything is the same except the boiling in water. I have come to the conclusion water changes the flavor of kale and not for the better. This is my preferred method.

May the sun shine through your branches.


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