I never grew up eating “greens” per se and as a diehard meat and potatoes, grilling everything, American man I’ve never been inclined to pick up kale, swiss chard, or anything “leafy” beyond lettuce. Whether it was because of a failed experience of dumping ranch dressing on greens (those commercials which state ranch dressing makes everything palatable is a bold faced lie) or because I didn’t know how to properly prepare leaves, greens simply weren’t part of my diet…that was until I met my significant other.
Having been force fed a variety of greens over the past few years, I’ll admit that my horizons have been broadened and I’ve learned to appreciate/cook with a variety of leafy things (still not crazy about collard green though).
Today I’ll pass along my preferred preparation for kale, which is basically tossing onions, garlic, and sun dried tomatoes in with the greens. It’s simplistic and produces healthy yet “manly” enough greens that even the most apprehensive American male can appreciate. Of course as you can see from the image above, I still can’t separate myself from my meat and potato soul, as I served the kale with a Hasselback style potato covered in a gravy meat sauce.
Be sure to check back in tomorrow for this week’s addition of Thirsty Thursday…will it be beer, wine, or different adult libation of choice?
- 2 bunches of kale
- 1 medium yellow onion (roughly chopped)
- 3 garlic cloves (diced)
- 1 cup of sun dried tomatoes (roughly chopped)
- Freshly grated Parmesan
- Salt and pepper
- Olive Oil
- Wash the kale and pat dry with a paper towel. Then roughly chop the greens like so.
- In a large frying pan with olive oil, saute up the onions over medium-low heat.
- Toss in the garlic, then gradually add the kale (seasoning each addition with salt and pepper), and stir to assist with the greens cooking down. If the onions/garlic are sticking to the bottom of the pan simply add a slash of water and stir.
- Once you have all the greens in the pan, add a splash of water, cover and simmer for around 10 minutes or so.
- Next up, mix in the sun dried tomatoes and continue to cook for another 5 minutes or so, allowing all the flavors to meld together.
- Finally, season with salt and pepper to taste, plate and top with freshly grated parmesan.
Copyright © sports-glutton.com, 2010-2011. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.