How do you cook kale?

Cook kale by sautéing the greens in a pan along with olive oil and garlic, steaming covered with a cooking liquid and seasoning to taste with salt, pepper and lemon juice. Other methods of cooking kale include baking the kale until it is crispy.

Sautéing kale is a common preparation for this cruciferous green vegetable. Start by heating 3 tablespoons olive oil in a large sauce pan on medium-high heat. Cook 2 cloves of finely sliced garlic in the oil until soft. Add 1 1/2 pounds coarsely chopped young kale stems and leaves to the pan along with 1/2 cup vegetable stock or water. Stir the contents of the pan to combine and cover. Cook for five minutes before removing the cover. Finish cooking by stirring until the pan liquids evaporate. Season to taste with salt and pepper and finish with 2 tablespoons of red wine vinegar or lemon juice.

To bake kale and make kale chips, toss one head of kale leaves with 2 tablespoons of olive oil and sea salt. Spread on a baking sheet, and bake in an oven at 275 degrees Fahrenheit for about 20 minutes until turning the leaves. Bake for about another 20 minutes until the leaves are crisp.