Big, leafy greens.. so good for you, but can be so intimidating. Don't be afraid. Try it, you might like it and the benefits are HUGE. Here is my simple, basic way to cook kale for everyday cooking. It is so yum this way, I actually crave it. If you must... Garlic lovers: go ahead and add some chopped garlic to the oil and saute for a minute before adding the broth and kale. Sauteing some onions doesn't hurt either, but again.. this is the basic and honestly, I love it in this simplicity.
1 bag or bunch Kale, chopped
2 T. Olive oil
1 c. chicken or vegetable broth, preferably organic and low sodium
In a large saucepan, heat 2 T. olive oil and add 1 cup of chicken broth. Bring to almost a boil and add chopped kale. Cover and cook for 5 minutes, til stems are tender.
Season with S+P, if you like.
Results vary. This you need to know. Sometimes, I cook a pot of greens and I don't even need to add salt. They taste that good. Sometimes, using the same technique.. a pot of greens taste really bitter.. or too uh, lets just say.. not-so-pleasantly-green. But don't give up on 'em.. here are a few easy "fixes" that will remedy any not so yummy result.
Try adding a splash of vinegar. Balsalmic is a great choice and so is raw apple cider.
Add some coconut milk or broth. This sweet, aromatic broth will curb the bitterness.
Top with some stewed tomatoes. This is my favorite remedy.
Don't have any canned stewed tomatoes in the pantry?.. No worries, they are so easy to make. Here's how:
Quick Stewed Tomatoes
Place one can of good quality tomatoes in a saucepan. Add a good bit of dried basil, pinch of brown sugar (Raw sugar or honey will work as well) and 3-4 Tablespoons of butter. Slowly simmer together.
voila.. stewed tomatoes.
These are especially good on collards, a southern favorite.