When I was home at Thanksgiving, my parents gave me a bunch of kale they had just received from their CSA, as well as a jar of homemade picked jalapeños from my dad's garden (via the plants I gave him from my garden). I had a pretty unfortunate year in the garden with bugs and drought, but my dad's garden went absolutely crazy. It was so exciting for me to hear about his daily harvests.
Their CSA is from an Amish Farmer in the Southern Ohio area, and their box was full of wonderful produce including this kale. If you remember my guinea pig-kale post from a while back, you know my family isn't big on eating kale, so they gifted it to me. While I love kale in soup, I wanted it to be a side dish or salad type portion of my meal, so I came up with this simple recipe. It's spicy and packs a punch, but I loved it!
Spicy Garlic Kale
1 tbsp. EVOO
4 garlic cloves, thinly sliced
1 head of kale, washed and roughly chopped
1/4 c. vegetable stock
Generous pinch of crushed red pepper flakes
Heat a deep pot over medium-low, add EVOO.
Arrange sliced garlic on the bottom of the pan in a single layer.
Add kale on top, cover pot and cook for 4-5 minutes.
Stir garlic up from the bottom of the pot and mix into kale, add stock and turn heat up to medium-high.
Cook kale, making sure garlic doesn't burn on the bottom of the pan.
Add crushed red pepper, toss and plate, arranging garlic on top of kale.