Kale and Olives

Tod Dimmick

My barber calls this kind of dish "peasant food". Be sure to give the stems a bit longer in the saute pan.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
1 3.8 oz can (about 1/2 cup) sliced black olives
Shredded Parmesan
Salt and pepper to taste

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the kale, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

Distribute to serving plates, top with olives and parmesan cheese, and season to taste with salt and pepper.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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