There are people who think kale chips are the bomb-diggity. I am not one of these people. I think kale chips are nasty, but maybe I just haven’t found the right recipe (cue 15 recipes landing in my email box). I do, however, really love kale in salads (Olio has a great chopped kale salad.) and sauteed with garlic and a little vinegar. It is wonderful in soup too, and, gosh, it’s awfully good for you. Peanut sauce, in my opinion, makes most things better. This dish can work as a great entrée for your vegan friends as well; throw in some white beans, toss the kale with whole wheat pasta or add some fried tofu, and you’ve made a delicious main dish.
Kale in Peanut Sauce Makes approximately 3 to 4 servings
Inspired by Mark Bittman
2 Tbsp. vegetable oil
3 cloves garlic, chopped
1-inch piece ginger root, peeled and chopped
6 to 8 cups kale, washed, stems removed, chopped coarsely
½ cup vegetable or chicken stock
½ cup crunchy peanut butter
Salt and freshly ground black pepper to taste
• Place a large pot over medium heat and add about 2 tablespoons of vegetable oil. When the oil is warm, add the garlic and saute for about 30 seconds, or until fragrant.
• Add the ginger and saute for an additional 30 seconds, then add the kale and toss to coat with the oil.
• Add the stock and the peanut butter and stir to coat the kale. Cook, stirring occasionally, until the kale is wilted and bright green, about 4 to 5 minutes. Season with salt and pepper to taste.
This article appears in December 2012.