This slow cooked kale is addicting. Honestly, I made it to put into some stuffed peppers (recipe coming next week), and I almost ate all of it before it was time to add to the stuffing mixture. I couldn't stop myself from grabbing a few forkfuls every time I saw it sitting on the counter. I know, you probably think that I'm a crazy lady for calling kale addictive. And I'm not even talking about kale chips! Just trust me on this one. Kale is so good for you and finding a great way to prepare it can make it fun to eat, too. I typically eat raw kale, usually in salads, but this slow cooked kale will definitely be on repeat around here. It is so tasty!
Slow Cooked KaleAdapted from Bon Appetit via Alexandra Cooks
1 head Lacinato (Tuscan or Dinosaur) Kale
3 tablespoons olive oil
2 shallots, minced
2-3 cloves garlic, minced
Freshly ground black pepper
2 big pinches red pepper flakes (more or less depending on your preferred level of spice)
Clean your kale well, then chop into bite sized pieces.*
Heat olive oil in a large skillet over medium-high heat (the kale will cook down, but at first it takes up a lot of space, so you'll want a large pan). Add the kale to the skillet. Cook for a few minutes, until the kale starts to wilt, then add the garlic and shallots. Season with salt and pepper, then toss in the red pepper flakes. Stir well, then turn the heat down to medium-low. Cook for about 15 to 20 minutes, stirring frequently so the garlic doesn't burn. The edges of the kale may start to blacken a bit, you want that, trust me.
*The original recipe called for blanching the kale. The first time I made this I was in a bit of a rush (plus was trying to remember the recipe off the top of my head), and I didn't have time to blanch the kale. I thought it was delicious anyways, and the kale was nice and tender. I think the blanching may make it crispier, more like a kale chip, so if you want that, then maybe try blanching the kale as the first step.