But what do you do with all that kale?

With a shout out to my friends David and Sara, I'd like to offer an answer to the question of what to do with kale now that CSA season is starting. Kale has always scared me, and despite the proliferation of fantastic cooks in my friends circle, I have always found it unbearably bitter. Until David and Sara. Here's what we've been doing:



What you need

• kale
  
• a few tablespoons butter
• 3 scallions, whites and lower green chopped
  
• Bragg's amino acids (or tamari or soy sauce)
• wok or saute pan
• medium - large pot 1/2 full of water
• wooden spoon
  
• collander
  

What you do
The timing on this is a bit tricky, so read it through first! You need to do a couple of tasks simultaneously at the end.

• Put on a pot of water to boil
• Strip the leaves from the stalk, ripping pieces in the couple of inch range, rinse
• As the water comes to a boil, heat the wok or saute pan, and add a couple of tablespooons of butter
• Add the kale to the boiling water, poking it down with a spoon so it is submerged
• Immediately add scallions to butter in wok, sauteing for 1-2 minutes
  
• Take the kale off the stove and drain immediately in the collander. It should only have been in the water 1-3 minutes. It should still be bright and still have its shape.
  
• Turn off the heat under the wok. Add the kale, and 1-2 teaspoons of Braggs. Toss.

David's recpie did not use Bragg's, instead he sprinkled 1-2 teaspoons of sugar and a teaspoon of salt on the kale at the end.

What do you do with kale? Let me know in the comments.