Kale is the new superfood! It’s everywhere now and people are trying to sneak it into smoothies and baked goods. But this is the ONLY way to eat kale! My grandparents have been preparing it like this since long before I was born and it makes an appearance at every family gathering and holiday meal. They recall the days when kale was hard to find in most supermarkets. Now it is just about everywhere and is readily available pre-rinsed and bagged in the produce aisle. You can substitute frozen kale if needed, but fresh is preferred.

Kale is stiff and curly before it is cooked, so 16 ounces will easily fill a large stock pot (6 quarts).

Begin boiling over medium heat, uncovered. It will start to cook down.

After at least 20 minutes, it will darken and you will be able to submerge it fully in the boiling water. It can be removed from the heat at this point or you can continue to cook it for up to an hour.

Drain well and squeeze out as much water as possible. You can cool it off by running it under cold water before squeezing with your hands.

Whoa! That giant mound of kale is now about the size of a softball!

These are the magic ingredients: Kale, green olives, garlic, olive oil, salt.

Chop kale and olives.  You can actually “slice” the kale with a fork and knife since it is so tightly compacted now.

Heat garlic in oil over medium heat for 2 minutes.  You can use a much smaller frying pan now, but why dirty another pot?  Just add it back to the stock pot where you boiled the kale.

Add the kale, olives and salt and sauté for 5 minutes over medium heat.

And there it is – the best way to eat kale!

Kale with Green Olives

Print Recipe

The most delicious way to prepare this superfood!

Servings

4 people

Servings 4 people

Kale with Green Olives Print Recipe The most delicious way to prepare this superfood! Servings 4 people Servings 4 people

Ingredients

• 16 ounces kale washed and stems removed
• 4 cloves garlic
• 1/4 cup green olives choppped
• 1/4 cup olive oil
• 1/2 teaspoon salt

Servings: people

Instructions

1. Rise kale and remove stems. Place in a large pot (6 quarts or larger).
2. Fill pot with water about two-thirds full. Depending on size of pot, water may not cover all the kale.
3. Boil, uncovered on medium heat, for at least 20 minutes or up to 1 hour. Add more water if too much evaporates.
4. Drain kale and squeeze out as much water as possible. 16 ounces will probably reduce down to the size of a softball.
5. Heat olive oil and chopped garlic on medium heat for 2 minutes.
6. Chop kale and add to pot along with the green olives and salt.
7. Saute on medium heat for 5 minutes.

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