Garlicky Kale Recipes

Steps:

• Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Steps:

• Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
• Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
• Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
• Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Steps:

• Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
• To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

Steps:

• Break or cut kale into bite size pieces and place in a large bowl. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale. Sprinkle on some sesame seeds before serving if so desired.