We’re still pulling kale out of the garden. Kale is much easier to clean than spinach or lettuce since the leaves are held up higher from the ground and shed water more effectively. You can cut the leaves off again and again and keep harvesting from the same plants for months and months. Winter and early spring are a great time for kale. As it overwinters, it gets sweeter. When it starts to bolt (go to seed) when the weather warms it will go bitter. Another great thing about kale this time of year is that there are no aphids on it!
- Kale – bunches and bunches of it, as much as your pot will hold. Kale really cooks down.
- 2-4 large cloves garlic
- 1/2 cup Homemade stock, I use chicken
- 1/8 tsp Cayenne or to taste, omit for early GAPS intro
- real salt
- Wash your kale and cut the midribs off. I like to fold mine over and then make a simple slice along the rib to pull it off.
- Chop all the kale into bite size pieces.
- Put the kale in your pot. This time I used a 3 qt pot, but usually I make way more than that at a time.
- Using a garlic press, put all the garlic in with the kale.
- Sprinkle with salt and cayenne.
- Add the stock
- Cook on medium or medium high heat, stirring occasionally, until the kale has turned a vibrant green and the liquid has cooked off. The kale should be tender to bite, and will have lost its strong bitter edge.