Rosemary & Garlic Kale

easy duck ragu-2

Rosemary & Garlic Kale

I’ve called this recipe garlic & rosemary kale but I could just have easily gone for ‘greens’ in the title. Really any greens will work well. So feel free to mix it up with spinach, chard (silverbeet), rainbow chard or collards.

This is my current favourite way to serve kale. I love how the strong flavours of the rosemary especially compliment the intensity of the kale. One thing to remember if you find kale too bitter, seasoning with lots of salt helps to balance out / mask bitterness (and why salted dark chocolate can taste sweeter than regular… but that’s a whole other blog post!).

Enough for 2 as a side
Takes 15 minutes

1 large bunch kale
1-2 cloves garlic
1-2 stalks rosemary, leaves picked

1. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.

2. Heat a generous glug of olive oil on a medium heat in a largish saucepan. Add kale, garlic, rosemary and a few tablespoons water to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes. If it starts to burn or is taking too long add a little more water to help make more steam.

3. Remove from the heat and season generously with salt and pepper. See below for usage / serving ideas.

Variations

different greens – will work with pretty much any greens such as spinach, baby spinach, chard (silverbeet), collard greens, beet tops.

carnivore – serve kale as a side to chicken, sausage or a steak.

carb lovers / more substantial – toss in cooked pasta, quinoa,brown rice or hot buttered toast.

different herbs – thyme or sage also work well.

lemony – toss in some lemon juice at the end.

no garlic – just skip it. I often do!

Waste Avoidance Strategy

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

rosemary – will keep in a plastic bag in the fridge for weeks. Also freezes well.

Usage Suggestions

as a side – serve as a warm alternative anywhere you’d normally use a green salad.

for breakkie – top with poached eggs and some mayo.

in soup – toss in the cooked greens just before serving.

instead of pasta – serve your favourite bolognese or ragu on a big bed of this tasty kale instead of heavy old pasta.

with pasta – toss in cooked pasta and serve with lashings of grated Parmesan.

with legumes – toss in your favourite cooked lentils, beans or chickpeas for a more substantial meal. Finish with some roasted nuts or grated cheese.

fishy – toss in drained canned fish such as sardines, tuna or salmon. Or serve as a side to pan fried or BBQ fish steaks. A little lemon will help.

carnivore – toss in some cooked sausages, chorizo or crispy bacon. Or serve as a side with roast meat or a steak and some mayo.

Prepare Ahead?

Absolutely. Takes 15 minutes.

Storage Best Practices

Store in an airtight container in the fridge. Will keep in the fridge for 2-3 weeks. Can be frozen.

Print Friendly, PDF & Email
FavoriteLoadingADD TO MY FAVOURITE RECIPES

{ 2 comments… read them below or add one }

Kelly Tackett December 20, 2016

My husband and I liked this, but, oddly enough, the dog adored it. Maybe all the garlic? (We didn’t give him much.)

Reply

jules January 18, 2017

Your dog has excellent taste Kelly 🙂

Reply

Leave a Comment