I love kale. I don’t know what it is but give me my choice of greens and I’ll choose kale every time. Even so, sometimes I get tired of my go-to recipe of Garlic Kale and start playing around until I come up with a new way to serve this nutritious leafy green.
This recipe serves 4 as a side dish. Add ham, bacon, or chicken and it’s a meal for 2. My apologies to any vegetarians or vegans reading this recipe, please know that in the interest of helping families to accommodate the varied tastes of it’s members I like to include variations of many of my recipes that may include meat or dairy.
If you’re not adding meat to this dish, you can make it a meal by serving it with a pot roast, steak, chicken, fish or for my vegetarian and vegan readers I love a really good whole grain bread, toasted and brushed with olive oil and a bit of balsamic vinegar.
2 large bunches of kale (if you’re picking from your own garden that going to be 2 pounds)
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon chili flakes
3 garlic cloves, smashed and minced
1/3 cup grated Parmesan
Heat 2 tablespoons of olive oil in a large skillet. Add the onions, salt, pepper, chile and cook, stirring occasionally for 10 minutes. Add the kale and garlic and cook for another 10 minutes, stirring occasionally. Stir in the Parmesan. Taste and add salt, pepper, and olive oil if needed.
Stir 1/2 cup bread crumbs in with the Parmesan.
Add 1/2 cup toasted, chopped almonds, cashews, pecans, or peanuts with the Parmesan.
Add 1 to 2 cups chopped cooked chicken, ham, or bacon at the end.
Use 3 five-ounce bags of prewashed, deveined kale in place of the 2 bunches of kale.