Kale with Garlic and Miso
Kale growing mightily at South River Farm
Kale is so good for us — it’s very high in vitamins K, A and C. And it can taste very good, too, as in this simple recipe.
Serves two or three
3 cups chopped fresh kale
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso
1. Chop 2-3 garlic cloves finely.
2. Select dark green, crisp kale leaves. To soften, pound the center rib of the leaves with the handle end of a heavy knife. Cut vertically down the center rib. Next, chop the leaves into fine pieces.
3. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 5-7 minutes, stirring a few times. Kale should be bright green and tender.
4. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tblsp of water in a small bowl. Add to kale and stir for a moment.