Spicy Kale

Spicy Kale goes great with sweet dishes like this apple glazed pork chop & rutabaga mash

Spicy Kale goes great with sweet dishes like this apple glazed pork chop & rutabaga smash

Here’s a really easy side dish that packs a nutritional punch and throws a kick in as well! Kale has a bitter note to it, which goes great with a bit of spice. It compliments a sweet dish like the Apple Glazed Pork Chop & Rutabaga Smash shown here nicely!

We’re still pulling kale out of the garden. Kale is much easier to clean than spinach or lettuce since the leaves are held up higher from the ground and shed water more effectively. You can cut the leaves off again and again and keep harvesting from the same plants for months and months. Winter and early spring are a great time for kale. As it overwinters, it gets sweeter. When it starts to bolt (go to seed) when the weather warms it will go bitter. Another great thing about kale this time of year is that there are no aphids on it!

Spicy Kale

Kale in our February Garden

Kale in our February Garden

Ingredients

  • Kale – bunches and bunches of it, as much as your pot will hold. Kale really cooks down.
  • 2-4 large cloves garlic
  • 1/2 cup Homemade stock, I use chicken
  • 1/8 tsp Cayenne or to taste, omit for early GAPS intro
  • real salt

Directions

  1. Wash your kale and cut the midribs off. I like to fold mine over and then make a simple slice along the rib to pull it off.
  2. Chop all the kale into bite size pieces.
  3. Put the kale in your pot. This time I used a 3 qt pot, but usually I make way more than that at a time.
  4. Using a garlic press, put all the garlic in with the kale.
  5. Sprinkle with salt and cayenne.
  6. Add the stock
  7. Cook on medium or medium high heat, stirring occasionally, until the kale has turned a vibrant green and the liquid has cooked off. The kale should be tender to bite, and will have lost its strong bitter edge.

Fold the leaf in half then take out the midrib in one slice

Fold the leaf in half then take out the midrib in one slice

Kale with pressed garlic, salt, cayenne, and stock

Kale with pressed garlic, salt, cayenne, and stock

Kale Cooked Down

Kale Cooked Down

 

 

 

 

 

 

This post is part of Pennywise Platter, Freaky Friday, Friday Food Flicks, Hearth & Soul Blog Hop.

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3 comments to Spicy Kale

  • Oh yummers!! I made a dish similar to this last week but I added some (properly soaked) lentils and curry. My son just cobbled it up!! I never thought he would like the curry flavoring but he loved it! And he LOVES kale!! I am going to try this!

    • Joy

      That sounds really good, Linnae! I bet my kids would like it, too. We had lentil soup last week for the first time in ages and they gobbled it up.

  • I love kale! It grows all winter long and I am in zone 4. It feels so good to brush off the snow and bring in fresh veggies for my family. I love how you seasoned this. I make spicy kale chips and add kale to so many recipes, but I don’t think I have ever prepared it as a side dish before. I look forward to trying your recipe.

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