NEW CASTLE —
Braised Kooky Kale
with Goofy Garlic
You can cook any sturdy greens this way, although some take longer than others.
Fresh spinach, for example, wilts in just a minute or two. If you can find them fresh in your market, you can substitute mustard, collard, turnip or beet greens, or chard.
- 3 bunches of fresh kale (3 to 4 pounds)
- 2 tablespoons soy sauce (preferably low sodium)
- 6 large garlic cloves, thinly sliced
Wash greens well. Remove and discard tough ribs and stems. Slice leaves into half-inch-wide ribbons.
Bring 1 1/2 cups water and soy sauce to a boil in a large pot over moderate heat. Add garlic and simmer, uncovered, for 1 minute; do not let garlic brown. Add greens, toss to coat with seasonings, cover, and cook until greens are wilted and tender, about 5 minutes. If too much liquid remains in the pan, uncover and simmer until juices are reduced and concentrated.
Tip: To wash any leafy greens, such as kale or spinach, fill a sink with cold water. Add the greens, switch them several times, then lift them out to a sieve or colander, leaving dirty water behind. Repeat with fresh water if necessary.