I find it curious how kale is referred to and presented as this trendy superfood. To me kale is a traditional winter vegetable. One that is really delicious and healthy, too. That’s why I decided to show you how my family prepares kale as a side.
Kale (serves four as a side)
1 kg kale
salt & pepper
Tear the kale leaves off of their stems. Wash them in a sink full of water, squeeze them with your hands to soften somewhat.
Peel the onion and dice it finely. Heat a little vegetable oil in your largest pot and add the onion dices. Sweat them until they become translucent and add as much kale as your pot will hold. Put on medium to low heat and put on the lid. The kale should have enough juices to not boil.
Check after five minutes how much the kale has shrunk and stir some. Add more kale if possible. Let it cook with lid for another five minutes, add more kale. Continue doing so until all the kale is in the pot. Add a cup of water or broth. Let simmer.
From adding the first batch of kale until the vegetables being cooked it should take no more than half an hour. Towards the end of cooking time sprinkle the kale with a little flour to absorb any excess liquid. Stir well.
If you did not use stock, season with salt and pepper. Serve with boiled potatoes – and “Kohlwurst” for all the non-vegetarians.