Sauteed Kale or Kohlrabi leaves

Sautéed Kale (or Kohlrabi leaves, Spinach…)

This recipe comes straight from http://voiceinthegarden.blogspot.com/2011/03/kale-brassica-oleracea.html.  Copied here so mom and I can try it.

3 Tablespoons Olive Oil, divided
3 spring onions, chopped
1 to 1 1/2 lbs Kale or Kohlrabi leaves, tougher ribs removed, and leaves chopped into 1-2 inch pieces
3 cloves garlic, diced
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth (or water)
2 Tablespoons Red wine vinegar or Balsamic

Heat 2 tablespoon olive oil in a Dutch oven, add chopped onions, touch of kosher salt and freshly ground pepper, and sauté for several minutes over medium heat. Add chopped Kale and cook on medium high heat for several minutes, tossing with two utensils until all is coated and bright green.

Reduce the heat to medium and push the leaves aside; add another tablespoon of olive oil to the empty side and add the diced garlic, a pinch of salt, crushed red pepper flakes and cook for about a minute. (Be careful not to burn the garlic.)

Add the vegetable broth and heat to simmer. Cover and cook for 5-10 minutes, stirring occasionally until desired tenderness. Add your choice of vinegar, stir and taste for any additional salt or pepper. No need to fret if you have cooked too much for it heats nicely the next day, or simply freeze it to enjoy at a later date.

Note: We do not remove most of the rib with kale since we like the crunch, but do so with kohlrabi since it is coarser. Sautéing spinach takes a minute, and in that case sauté the garlic with the onions. For any bacon lovers out there, you might consider sautéing a slice of bacon (chopped) in the beginning process.

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