If your family resists “eating their greens,” you might try this method of cooking kale.
It’s quick, nutritious, and beautiful—a winner. You can choose from the traditional green curly kale,
the red curly kale, or the red Russian kale, or even a combination of the tree.
Preheat the oven to 400 degrees, wash and shake dry some kale. It doesn’t have to be absolutely dry.
We start with a mountain of greens, which shrink in cooking. Tear off the leaves from the center rib, usually discarding the rib,
but you could pound it and use it now, or save it for a soup. Put some olive oil and crushed garlic on a cookie tin or roasting pan.
Toss the greens around on the oil and garlic so it gets coated. Sprinkle the greens with salt and put them in the oven.
Check on the progress frequently, stirring and flipping the greens to get the cooking even.
When the kale is tender, bright green, and maybe a little crispy on the edges, it’s done.
This is fantastic with a baked potato or a delicata or buttercup squash.
Snell Family Farm - Buxton, Maine - 207.929.6166