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These were the best greens I have ever made. I actually liked them. I didn’t just TRY to like them. I took a second helping because I truly wanted it. My usual method for preparing kale is roasting it but this summer, the oven rarely goes on in my house.

Green garlic is a new discovery in my kitchen and now a new favorite. It has a more delicate flavor than actual garlic. It is actually the same plant but is just harvested before the full head of garlic is formed. Together with the kale, there was almost a slight sweetness that came out after cooking.

Green garlic will likely be hard to find. Keep your eyes peeled at farmer’s markets. If you don’t have luck, consider growing your own next year. It looks easy. A few cloves of garlic in the fall and a delicious surprise in the spring!

Kale with Green Garlic

2 Tablespoons olive oil
3 green garlics, chopped
1/4 tsp course salt plus more to taste
1 bunch kale
Freshly ground black pepper
Fresh lemon juice

Heat a skillet over medium heat. Add oil. Add the green garlic. Cook stirring for about 1 minute. Add greens, stir to combine, add 1/4 cup water and salt. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender, another 3-5 minutes. Add additional salt, pepper, and lemon juice to taste.

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3 Responses to “Kale with Green Garlic”

  1. Stephen Says:

    Love it! it reads fresh and tangy! as a southern boy however I must add that my love of greens also has to do with white vinegar, a pinch of sugar and chicken stock. and of course the bacon grease.. but heyyy who needs that?

  2. molly Says:

    kale and garlic are two of my favorite things. i agree with stephen that chicken stock adds a richness and saltiness (full disclosure, it’s the salt I like)

  3. Anne Says:

    I love to make kale more or less like this, but with regular garlic if green is not available, and with white wine as the liquid instead of water. The “pot liquor” is wonderful!

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