I get kale in almost every single one of my farm boxes. I think there have only been two that did not include kale. That’s a lot of kale you guys. So when I saw the piles and piles of kale at the farmer’s market in Brooklyn, I was not entirely enthusiastic. However, I was a little intrigued by the purple kale. I hadn’t ever received it in any of my farm boxes and was curious if it tasted any different. I pulled a little piece off of the bunch and tasted it. There wasn’t much of a noticeable difference, it seemed to taste just like regular ole kale, but that could have been because my nose was frozen. I did notice that the texture was really nice, a little more tender than the green varieties I am used to, so I threw it in my bag. Why not?!
I made a version of this dish before when I was in New Orleans. However, this version is much simpler and therefore easier to make. When the ingredients are good and the company is even better, simple is often the best approach.
- 2 large bunches of kale
- 1 stick of unsalted butter
- salt and pepper
- Bring a large pot of water to a boil over high heat; generously salt water and return to a boil.
- Add kale and cook until tender, 2 to 3 minutes. Drain in colander until cool enough to handle.
- Using your hands, squeeze to remove excess water; coarsely chop.
- Melt butter in a very large skillet (divide butter between two medium skillets if yours isn’t large enough) over medium high heat. Cook until butter is bubbling, golden brown, and has a toasted fragrance.
- Add kale and heat through. Sprinkle with salt and pepper to taste.
- Serve warm.