Valley Bounty: Kale

As kale’s star has risen, the number of recipes for kale smoothies, chips, and salads has multiplied. This plenty notwithstanding, at my house we return happily and frequently to basic sautéed kale: Put a tablespoon or two of oil in a hot cast iron pan, add stemmed kale, and cook on high, turning occasionally, until some spots are brown and crunchy. Add chopped garlic and salt to taste and cook another minute. If you like, you can steam briefly by adding a bit of liquid—water, stock, balsamic vinegar, fire cider—and covering the pan, but we like a crunchier kale.

Valley Bounty is written by Margaret Christie


 Find local kale at winter farmers’ markets or at retailers that prioritize local sourcing.