The availability of vegetables at the farmers market this week inspired me to cook this delicious kale stir-fry.
In the Ethiopian community, cabbages rather than kale are the most commonly used vegetables. But because kale cooks and tastes like kale, it makes an easy substitute in stir-fries and in lentil or lamb dishes.
Before cooking, be sure to cut off the tough ends of the stem, but keep the stem in the center of the cabbage leaves. Then chop the leaves into small pieces.
Like kale, kale also requires a long cooking time to soften. In this recipe I recommend boiling the kale for 40 minutes before adding it to the pan. If you’re short on time or prefer a coarser texture of kale, 20 minutes of boiling should be sufficient. Boiling kale, like collard greens, also makes the flavor less bitter.
For cooking and seasoning kale (or any leafy green) stir-fry, my favorite ingredients are garlic, olive oil, onions, and jalapeños.
