Seasoned Blanched Kale

By Martha Rose Shulman

Updated Oct. 26, 2022

Seasoned Blanched Kale
Andrew Scrivani for The New York Times
Total Time
About 20 minutes
Rating
4(73)
Comments
Read comments

Here’s a recipe for a side dish of immense flavor but it can also be a killer ingredient in sandwiches. You can add fresh thyme or fresh rosemary to the kale during the (very) short cooking process if desired, or season with plenty of hot red pepper.

Featured in: Building a Better Sandwich

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Ingredients

  • 1bunch kale (about 12 ounces)
  • Salt
  • 1tablespoon extra virgin olive oil
  • 1 to 2garlic cloves, minced
  • 1teaspoon chopped fresh thyme (optional)
  • 1teaspoon chopped fresh rosemary (optional)
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

125 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 419 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stem the kale and wash the leaves in 2 changes of water. Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.

  2. Step 2

    Heat the olive oil in a heavy, medium-size skillet over medium heat and add the garlic, and, if using, the thyme and rosemary. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to 1 minute. Add the kale and salt and pepper to taste, and stir and toss in the pan until nicely infused with the oil and garlic, about 1 minute.

Ratings

4 out of 5
73 user ratings
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Comments

Stephanie

The basic technique of blanching the kale as described sets up the perfect palette.... takes away the chewy aspect of kale that many people do not care for. It makes the kale a tender add-in for many other ideas.... a can of black eyed peas sauteed with garlic, onion and jalapeno. (start with 8 cups raw kale to 1 can of peas) or chick peas or cannellini beans... just as good! Or toss with penne and Italian sausage... and a can of cannellini beans.

Eva Tackett

This kale is delicious. I don't remember how many times I made it last winter. It is a tasty and healthy addition to a sandwich and makes a good meal with brown jasmine rice. I am so happy to have it.

jac

I suck at Cooking. I lurk on this page and dream of actually making food. Well, I made this one, minus the pesto (cuz non-cookers don't have pesto in the freezer/pantry). However, I did everything else and it was great. No reason not to make it on a regular basis when taking a lunch break during (remote) work. Healthy, quick and good. Better than Wendys.

teMary Richter

Did you buy some kale because you know it's good for you, but when you got home you didn't know what to do with it? If so, this is the perfect recipe. It works as a side, in a sandwich, or just thrown in a stew.

Barbara

Stayed nice and green. Blanched for 3 minutes. Good with parmesan/ricotta salata, feta (thyme and rosemary might be good - didn't try them)

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