The thing about most greens is that they tend to be bitter, and some, like collard and kale, a little tough as well. Blanching before sautéing can help take the edge off the bitterness, and soften the greens.
How to Cook Kale Greens
Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the greens. In this recipe, first we boil the kale, then sauté the kale with onions, chili flakes, and smoked paprika. We’ve used smoked paprika in a few other recipes here; it sort of has the flavor of barbecued potato chips. It takes just a little more than a pinch to bring a little smokey kick to these kale greens. My father made this kale for us last night, from a Deborah Madison recipe in Bon Appetit. It was so good (truly, the best kale I’ve ever eaten, ever). Not only did I take more than my fair share, I insisted that he make them again today, for lunch, so I could eat even more and try to take a good photo. (Thanks dad!)
