Slow-Cooked Kale

Slow-Cooked Kale

I have been cooking kale in this way for a number of years and really can’t remember where I first saw this method, but over the years I have seen similar recipes in numerous places.

What I love about cooking kale like this, is it deepens the flavour and I have even converted non-kale eaters into, if not kale lovers, at least kale acceptors!

I think kale is a wonderfully versatile vegetable and it is most
plentiful during the cooler months, a characteristic of kale which I love is how well it keeps – fresh kale, stored in a plastic bag in the vegetable drawer of the refrigerator lasts for at least a week.

Slow-Cooked Kale

This is so easy, you can hardly call it a recipe, but it is a method for cooking this wonderful winter vegetable which you should have at your fingertips.

Serve as a side dish to roast meat or chicken, casseroles or stews.

Use an oil to compliment what you are serving this with – for example, if your accompanying dish uses olive oil you that.

Serves 4

oil of your choice – depending on what you are serving this with
1 sprig rosemary
1 red onion, sliced
4 garlic cloves, smashed
1 bunch kale, ribs removed, leaves chopped
sea salt and freshly ground pepper

1              Place onion, rosemary and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garlic and cook, stirring, for 30 seconds or until fragrant.

3              Add kale, toss to combine, add splash of water, cover and cook over a low heat, stirring, occasionally for 30 minutes or until kale is very tender. Remove rosemary and season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Onion, garlic: Krismaw Gardens – Hastings; Kale, rosemary: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
oil, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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