I refer to this method of preparing kale or collards, as stir-frying but they are also being steamed. Placing a lid on your frying pan or dutch oven as your kale is cooking allows them to generate moisture, which steams and tenderizes the leaves. Try steam-frying your kale this way and tell me what you think.
Steamed and Stir-Fried Kale
- Kale leaves – removed from the stalk (or left on if you prefer) and torn into smaller pieces. The amount of kale you use is your choice. Just remember that kale cooks down so it’s a good idea to over-fill you pan if you want a good amount of cooked kale.
- Non-stick Cooking Spray – butter flavor, olive oil flavor – flavor and brand is your choice. A thin film of spray will coat your pan so that the greens don’t stick while cooking on medium heat.
- Seasonings – I like garlic-flavored ANYTHING! Black pepper and a little sage tastes good too. I also splash a few drops of liquid smoke seasoning on the greens too. You ever had that? It’s a great substitute for bacon, turkey or other meats you might usually season your greens with. You’ll get a delicious smokey flavor without added fat.
Wash your greens and tear them into bite-size pieces (or tear them first – doesn’t matter). Use a deep frying pan to hold a good amount of kale and spray the bottom with a thin film of non-stick cooking spray. I like to season my greens after they’ve cooked down a bit to avoid over-seasoning. It’s okay to spray another thin film of non-stick cooking spray on the top of the kale before you place the lid. Cook kale for 10 to 15 minutes, or until they are tender enough for your tastes. Stir occasionally to make sure they aren’t sticking.