SubscribeChopped kale with capers
Unlike collard greens, kale doesn’t need to cook as long. Boiling foods robs them of many of the nutrients, so here’s a quick way to stir-fry kale in olive oil and keep the dish flavorful. Although you can prep everything up to one hour ahead of serving and store your ingredients in zip-lock bags, don’t cook it until right before you are ready to serve.
INGREDIENTS
One pound of fresh kale
1/4 cup Virgin olive oil
1/2 red onion
5 cloves of fresh garlic
1/ 2 cup of capers
Salt, pepper and oregano to taste.
Garnish with fresh vine ripe tomatoes cut into wedges.
DIRECTIONS
Wash and clean kale thoroughly, strip leaves from the stalks and finely chop. Set aside.
Skin and slice onion into wedges about the size of your thumb.
Heat olive oil in a wok or a cast iron frying pan.
Skin and finely chop garlic and cook on low heat until tender. Be careful not to burn it.
Toss in onions and cook down until nearly caramelized.
Add kale and toss the mixture until it is bright green.
Add capers, salt, pepper and oregano, then toss.
This dish is served best when the kale is still crisp. Don’t let the kale cook past bright green or it will be slimy instead of delightful.
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As the mother of five and a journalist, I've always encouraged people to empower themselves with information on healthy foods and lifestyles. Nurturing our children with healthy food is one of the most important jobs we have, yet as families have become busier or drifted apart, meal times have been sacrificed.
