Last weekend I went back to London for the night to attend Kabir Bhola’s harvest party. He’s got a pretty ambitious garden in the side yard of his suburban home, and I took the liberty of bringing back with me some freshly picked kale. I like kale best sauteed, and it’s a pretty painless dish to cook. Here’s an easy recipe that doesn’t take more than 10 minutes, 5 minutes of that active time.
Heat up about 3 tablespoons of olive oil into a sautee pan or wok. Then take two cloves of garlic and puree them or slice them thinly and add them to the hot oil. Once you can smell the garlic, add about four bunches of chopped kale and half a cup of water. Cover and heat on high for about five minutes. Then take the cover off and continue to heat until all the liquid has been removed. Plate the kale and then dress with good red wine vinegar and some salt and pepper to taste. Serves about four.