Today is said to be National Kale Day, not that anybody needs a holiday to enjoy this green, which has become trendy recently. Kale soups and salads have cropped up on local menus. And cooked greens, such as this recipe, are always welcome.
This recipe comes from Jessica B. Harris’ “Beyond Gumbo: Creole Fusion Food from the Atlantic Rim” (Simon & Schuster, $27), and it can be traced to the Brazilian region of Minas Gerais, where it’s usually served with the stew known as feijoada. But, as Harris points out, “for people looking for a new way with green vegetables, it becomes a vegetable dish. Traditionally prepared with young kale, this can also be prepared with broccoli rabe or green cabbage. My favorite way, though, is with collard greens, which become wonderfully green and cook rapidly.”
Greens Mineira Style (Couve a Mineira)
2 pounds fresh young kale
3 tablespoons pure olive oil
1 medium onion, minced
2 cloves garlic, minced
Wash the kale thoroughly and bunch together. Take each bunch, roll it tightly and cut it crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat and cook the onion and garlic, stirring them until they are lightly browned. Add the kale strip sand cook, stirring for 5 minutes. The greens should be soft, but retain their bright green color. Serve hot, with the hot sauce of your choice.
Makes 4 to 6 servings.
From “Beyond Gumbo” by Jessica B. Harris