Summary

Ingredients

• 1 bag kale, ready to cook, approx. kg
• Salt water
• 3 tablespoon rapeseed oil or olive oil
• 4 garlic clove (s)
• 1 teaspoon, heaped chilli flakes or red chilli pepper, cut into rings
• 2 teaspoons salt
• some pepper
• 0.5 ½ lemon (n)

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Instructions

1. The recipe refers to kale in a bag, already stripped of almost all stems and chopped up. Remove any remaining ribs / stems or tear off the leaves and wash. Very thin leaf veins can be used.
2. Cook the kale in a large saucepan in salted boiling water for 10 minutes. Quench very well in the sieve with ice-cold water, let the water run off. By blanching and quenching, the strong green color it contained before cooking is retained.
3. Heat the oil in one or two large pans with a higher rim. Peel the garlic and cut the cloves in half. Briefly fry the garlic halves in the oil, but do not let them darken so that they do not become bitter. Add the kale and sauté. Season with salt, pepper and chilli flakes depending on the heat you want.
4. Add a little water and cook the kale covered on medium heat for about 15 minutes. Season with lemon juice and possibly more salt and remove the garlic.
5. The kale tastes best when it is warmed up again briefly. Italian salsiccia (bratwursts) or German coarse bratwursts and any kind of pan-fried meat also taste great. The kale also tastes wonderfully lukewarm or cold and is ideal as an antipasti.
6. Note: Kale (Cavolo Nero / Ricchio) tastes similar to stem kale (Cime di Rapa), Friarielli and dandelion vegetables and is prepared in the same way as the leaf or root spinach.