Fresh Kale storage: store wrapped in paper towel in a plastic bag in your refrigerator, ideally in your crisper drawer.
1 bunch of kale
2 -3 tablespoons olive oil
1 -2 tablespoon mirin (Japanese sweet cooking sherry)
1 pinch kosher salt
Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the center stem is tough so you want to get the leaf off).
Put the kale in a large (12″) frying pan, add the olive oil, mirin, and salt (the measurements are rough because I usually just pour long splashes of each on top of the kale) and turn up the heat to medium/ medium high.
Cook, covered, stirring occasionally, until tender (usually takes about 10-12 minutes, depending on the heat). Taste, and add salt if needed (if kale is very bitter occasionally I’ll add a little brown sugar).
From your box:
From your kitchen:
Share to Print