Kale is one of the few things I still have left in my garden, I am whole heartedly trying to find better ways to eat kale. I find sautéed kale is often chewy, stringy and verging on leathery, surprisingly the little addition of white wine transforms this otherwise at the bottom of my list green, to something I would eat on a regular basis. Besides at this time of year who doesn’t have an open bottle of wine kicking around they need to use up?
In a large sauce pan over medium heat add about 2 tbls olive oil and 4 cloves minced garlic, cook just long enough for the cloves to become fragrant, then add ¼ cup white wine let that simmer and reduce until all the alcohol has evaporated about 2 to 5 mins, then add 1 bunch of clean, deribbed, sliced kale and micro grated zest from one lemon. Stir everything around constantly until the kale starts to darken in colour and the texture is soft and cooked through. To finish squeeze in the juice of half of the lemon and season with sea salt and freshly ground black pepper. Serve this as a side dish, or if you are like me and trying to counter act some of the holiday cheer, just dump the whole pan of kale on a plate and enjoy a “green” lunch before heading out to one of the many treat filled parties we all attend at this time of year.