Tonight’s kale came out really good, probably my favorite greens version so far, so I have to write it down so I don’t forget what I did.
Slice 3 or 4 cloves of garlic, and large-dice half a large (or 1 small) onion, and small-dice half a red pepper. Slice a bunch of kale into half-inch shreds. Heat a bit of olive oil in a deep frypan, and saute the onion, sprinkling with a pinch of salt, then add the garlic and pepper and saute until soft. Sprinkle with red pepper flakes to taste. Put in the kale and wilt it so you can fit the whole bunch in the pan. Sprinkle with a generous amount of salt — this appears to be key, since I used more than I often might. Once it’s wilted, add a can of chicken broth (low sodium). Cook until kale is tender and dark green, but not yet olive green. Cover it if you like, to keep it from drying out. When it’s done, add some hot sauce — I used a bit of insane-o habanero jamaican stuff and a few dashes of Frank’s Louisiana hot sauce. Grind a little black pepper over it. It’s spicy and tangy, and savory from the chicken broth & salt. Nummy with pasta mixed in, or over rice.