A little while ago, I picked up a huge bunch of kale at Meijer for pretty cheap. I had intended to use it in smoothies, which I did do once or twice, but I also had a hankering for kale chips, so I made a couple batches of those, too. (The first one burned because I misjudged the difference in temperature on this stove versus my old one. Sad times.) There was so much kale that I didn't go through it all before it started to go bad. I put it on a turkey sandwich just to use it, which gave the sandwich an odd peppery taste. I don't think I will be putting kale on a turkey sandwich again any time soon. But the kale was turning yellow, so I needed to use it immediately! An easy solution for cooking most (if not all) greens is to saute them in olive oil, which is just what I did with the remainder of the kale.
First, I heated a couple tablespoons of olive oil in my largest frying pan. As it was heating up, I added a few dashes of this spice I found in the cabinet called Auntie Arwen's Ultimate Garlic Insanity. Greg and I love garlic, so this sounded great to me! I always like to add my spices and herbs to the oil and let the flavors combine before adding whatever it is I am trying to cook. In this case, kale.
I let the kale cook down just a little bit before turning off the heat. I find that if I turn the heat off early, then by the time the food is cool enough to eat, it has been cooked to perfection. If I wait for it to be fully done, the residual heat from the pan will push the dish past prime. I learned this technique from baking cookies, actually. If you want soft cookies rather than super crispy, remove the tray from the oven just before the cookies are technically cooked. They will continue to cook on the hot pan out of the oven.
Kale has a natural, almost peppery flavor to it, so I didn't add any pepper, nor salt this time, preferring to let the Garlic Insanity and oil do their thing. I ended up using this as a secondary side dish because there wasn't very much of it once I had thrown out the bad kale and cooked down the good. The escarole is coming back from last year in one of our balcony pots, and this is basically how I cooked that last year and hope to do so again. It's simple, quick, and delicious! I recommend trying it with any green.