I purchased some lacinato kale the other day. I know. I know. I’ve ranted about how tired I am of kale in everything, but chocolate pudding. And I am tired of it, but I’m a puzzle. Okay? I do enjoy sautéed greens every now and then. When it comes to kale, I’m not too crazy about the regular, “leafy” kale. It’s coarse and rather tough and scratchy. 
I prefer the lacinato kale, that’s the leaves on the right. It’s much softer, doesn’t necessarily need to be de-ribbed, and is milder in flavor. But, if you prefer the other type, have at it. Because there’s a slight bitterness to kale, I like a bit of sweet, for balance. And just a splash of acid. The strawberries (or blueberries, blackberries, pears, etc.) add a nice contrast, offering both sweetness and soft texture. Try it with peaches, when they’re in season. A drizzle of Espresso-Maple Glaze compliments both the kale and the strawberries. Just a drizzle. We don’t want to over-power everything.
Sautéed Kale with Strawberries
- 8-16 ounces lacinato kale
- Olive oil
- 2 tablespoons All-About-Garlic Butter
- 1-2 tablespoons red wine vinegar
- 3-4 strawberries, hulled and cut into wedges
- Kosher salt to taste
- Freshly ground black pepper to taste
- Espresso-Maple Glaze
Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil; toss in the kale. Stir it around a bit, then leave it alone until it begins to wilt. Stir is a few times and when it is cooked about halfway, add the garlic butter. Stir to coat. Continue to cook for a few minutes. Just before you feel the kale is done, toss in the berries and drizzle on the vinegar. You’ll want the berries to heat through and just begin to release some of their juice. The vinegar should evaporate. Season with salt and pepper. Serve immediately, drizzled with Espresso-Maple Glaze, if desired. This entire process takes about 6-8 minutes.
Sautéed Kale with Strawberries Recipe©Marcia Lahens 2018. All rights reserved.
I like my kale to be “blackened” slightly. It’s pretty dark, but not burned. It gets sort of crispy. I think it enhances the bitterness, but in a good way. I do really like the Espresso-Maple Glaze with it, but just a drizzle. As I eat the kale, I want to hit a bit of sweetness now and then. This was good with steak…note the past tense there! If you feel the need for kale, this is a pretty tasty way to prepare it. Just as an aside, this is terrific with either peaches or nectarines substituted for the strawberries!
Goddess Cooks 