Despite freezes, thaws, feet of snow and drizzles of rain, our kale is still standing (sort of) strong in the garden. Sweetened by the cold, winter-harvested kale is a green treat at this time of year!
Cooking with kale is much easier if you have a team of kid helpers! They can use washed hands to rip up the kale leaves into little pieces. This task keeps them perfectly busy as you mince garlic and get the frying pan hot. Make sure your young helpers pause their play to hear the sizzle of tomato juice on the hot frying pan, smell the garlic as it fries, and observe the color of the kale leaves change as they cook.
Garlic Tomato Kale:
(student tested and approved)
-Chop or rip up as much kale as fits packed into your largest frying pan or wok. Try to make pieces no larger than 2 inches in any direction.
-Dice 4 cloves of garlic
-Brown garlic in 1 T. olive oil
-Add kale to frying pan, pour 1 can diced tomatoes with juice on top.
-Cover and let steam.
-Stir after a couple of minutes, so that all kale leaves turn bright green.
-Season with salt and pepper to taste.
Asian Kale Stir Fry:
-Dice your favorite stir fry veggies, or whatever veggies need to get used up from your refrigerator. I love mushrooms, peppers, carrots, and onions. Mince 4 cloves garlic and 2 T. ginger.
-Chop or rip up one or two bunches of kale.
-Brown garlic, ginger, and onion in 2 T. olive oil.
-Add other hard veggies. Once they start to stick, add 1/2 c. water and cover. Cook until they begin to soften.
-Add kale leaves, add 1/4 c. cooking sherry, and steam until dark green.
-Add soy sauce, rice vinegar, sesame oil, and/or hot sauce to taste.