Cooking kale

Russian Red Kale

On Saturday I came home from the Farmer’s Market with some new foods to try – feeling adventurous. I’d bought a bunch of Russian Red Kale, which was looking a little wilty, so I thought I’d saute it up for my lunch. After searching through 5 of my cookbooks and coming up empty, I thought well, apparently it’s time to improvise.

Sauteed with orange zest and juice

I heated grapeseed oil in my big frying pan, chopped the kale into strips, and got out an orange. With a microplane I took off the orange’s zest, then chopped it a bit more finely. With the oil hot, I tossed the kale in, and it sizzled nicely and began to wilt and turn brighter green, like spinach. After a few minutes I tossed in my chopped orange zest, and for good measure I added half of the orange’s juice.

Results? The kale is a bit tougher than spinach, but has a nice, toothy texture. I think I could have added the rest of the orange’s juice for a bit more sweetness, but I’ll definitely try this one again – I can see how kale would hold up especially well in a soup or casserole.

Grilled Flank Steak, Roasted Potatoes, Sauteed Kale

Lunch was the kale plus leftover grilled flank steak and roasted baby yukon potatoes – the steak and potatoes were leftovers from last night’s dinner. Yum!

This entry was published on January 10, 2012 at 11:13 am. It’s filed under Food and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Cooking kale

  1. Lovely. Simplicity wins out as it so often does in cooking. Nice pictures too.

  2. LOVE kale. Thank you for sharing this with us! Orange zest is a nice touch.

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