“No-one likes kale. They might say they do but they’re lying to themselves.”
So says Hubs…and I tend to agree.
I’m all for kale as an addition to a meal, flavoured in some way or paired with another vegetable but plain kale? Steamed all by its lonesome?
It tastes of grass, people!
Or rather, weedy mossy grass that’s been trampled by a herd of cows, rained on, mowed and regrown.
Basically dirty, dirty garden waste. That’s kale.
Thankfully, you can eradicate this garbage taste simply by cooking it creatively.
This time around I’m stir-frying it with shallots, garlic, fennel and a smidge of fresh oregano.
Hubs ate it all, so my work here is done.
Fennel & Kale Skillet (serves 3-4)
- 1 fennel bulb, trimmed and thinly sliced
- 2 1/2 cups chopped and de-stemmed kale
- 2 small shallots, finely sliced
- 1 large clove garlic, minced
- 1 tsp fresh oregano leaves, finely chopped
- 1 tbsp coconut oil, ghee or butter
- Melt the butter in the skillet and add the garlic, shallot and fennel.
- Cook over a low heat for 6-8 minutes until the shallot softens and colours.
- Stir in the kale and oregano, turn the heat up and saute until the kale wilts (about 4 minutes). Serve immediately.
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