Kale is one of those pretty vegetables, all curly and deep green. It's surprisingly versatile, but we like it best simply sautéed, with seasonings and a bit of cheese, then baked for a few minutes. It makes a nice accompaniment to almost any dish - tonight it was bacon wrapped chicken with a balsamic marmalade glaze. That recipe needs more tweaking before putting it on the blog. So for now, it's just the kale.
Kale with Garlic and Blue Cheese
1 bunch kale, washed, stems removed and coarsely chopped
1 Tablespoon olive oil
3 cloves garlic, minced
1/4 cup crumbled blue cheese
salt and pepper to taste
Heat the olive oil in a frying pan over medium high heat. Add the kale and toss until it wilts down. Reduce the heat if you find the kale sticking to the bottom of the pan. Sauté for 3-5 minutes or until almost tender and still bright green. Add the garlic and continue sautéing for another 3-5 minutes. The kale should be tender but still chewy. Salt and pepper to taste, remembering that the cheese will add additional salt.
Spoon the kale into a shallow gratin casserole. Sprinkle with the blue cheese and bake at 400 degrees for 5 - 10 minutes. The cheese should be melted and slightly browning.
This can be prepared ahead and kept in the fridge before baking.