I wouldn’t say this about many vegetable recipes, but I would almost die to this kale recipe. It’s creamy, garlicky and pairs nicely with potatoes, roasts and all things fall. Not to mention, kale is considered a dark, leafy green. Canada’s Food Guide recommends we have at least one dark green vegetable each day. For more information on kale’s nutrition profile, check out EatRight Ontario.
- 3 tbsp. (45 mL) butter or margarine
- 2 to 3 garlic cloves, finely minced
- 1 large bunch of kale, washed well and torn into smaller pieces
- 1 tbsp. (15 mL) flour
- Heat large pan over medium heat. Add 1 tbsp. butter or margarine.
- When butter or margarine is melted, add garlic. Let garlic cook for about one minute.
- Add kale to pan and cover. Allow kale to cook for 5-7 minutes, stirring occasionally. You may need to add another tablespoon of butter or margarine while kale is cooking.
- When kale is almost finished cooking, add final tablespoon of butter or margarine. Then sprinkle with flour and stir well, coating the kale in the flour and butter mixture. Allow kale to cook for another minute.
By Rachel Morgan