This is an easy kale recipe that will keep in the fridge for about a week. Because garlic goes so well with other foods, I suggest making a big batch of this stuff and then throwing a handful on top of whatever meal you're enjoying.
For roasted garlic:
- 4-5 cloves garlic, peeled
- Splash of olive oil, plus more for dressing
- Some big pinches rosemary and thyme, fresh or dried, minced
- One big pinch salt
For steamed kale:
- One bunch of kale (any kind will do)
Preheat oven to 400 degrees F. Place whole garlic cloves in a small piece of aluminum foil, drizzle with olive oil, and sprinkle with herbs and salt. Wrap it all up into a little package and roast for 40 minutes.
When you’ve got about ten minutes of roasting time left, rinse your kale clean. De-stem and chop the kale into bite-sized pieces, then place in a steamer basket. Steam kale just until bright green, them remove from heat and place in a bowl (if you leave it in the steamer it will continue to cook, and your kale will get mushy). The cook time will vary based on the sturdiness of your kale, but it should only take 2-4 minutes once the steam gets going.
When you remove the garlic from the oven, give it a quick trip around your blender with a tablespoon or so of olive oil. Pour the dressing over your cooked kale and mix with your hands. Enjoy!
One word of warning: this kale is really garlicky! I don’t mind having garlic breath, but if you do you might want to use one or two less cloves.
There’s a really easy method for de-stemming kale, here’s a video of a girl with blue fingernail paint demonstrating it.