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Stew Krinkled Kale Almost any green can be stewed for a very fast and appealing vegetable dish. Here we are stewing kale, but escarole and spinach are excellent made this way. Spinach cooks in 1 minute; escarole, 2 to 3 minutes; and the kale takes 8 to 10 minutes, depending on how young and tender it is. Sometimes I make it with rape or broccoli rabe (a type of bitter broccoli) and serve it cold sprinkled with olive oil and pimentos. Approximately 12 cups lightly packed, clean kale leaves 1/2 cup vegetable or olive oil 2 cloves garlic, peeled, crushed, and chopped fine (1 teaspoon) 1/4 teaspoon hot pepper flakes 1 teaspoon salt 1 1/2 cups water Remove the center rib of the kale leaves, if tough; it can be 1 left in if the kale is tender and young. Heat the oil, garlic, and pepper flakes in a large saucepan and cook for 1 minute on medium heat until the garlic sizzles and starts to brown. Add the kale, salt, and water. Cover, bring to a boil, and cook on medium to high heat for about 8 to 10 minutes. The water should be practically gone. If the water evaporates too fast during cooking, add some so the kale stays moist. If there is still too much water in it after 10 minutes, keep boiling uncovered until the rest of the water evaporates. The kale should be moist with no liquid left. It can be served hot or at room temperature. 6 SERVINGS Return to Top | Back to Recipes |
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