Until this year, I only had one memory of kale: I was at my aunts house and she made kale for dinner. I was excited because I love spinach and I figured they'd taste pretty much the same.
They did not. The kale was crunchy and weird and took forever to finish chewing. I was definitely okay with never having kale again.
This year, my mom made soup that had kale in it. I tried it and liked it, so I decided maybe I'd open my mind up to kale one more time - every food deserves a second chance, right?
So, since we had a crisper drawer of kale left in the fridge, I decided that now was the time. That same night, I was making orange chicken for my family, so I decided to go with a more Asian flavor. That, and I had no idea what else I should do with it.
Here's what I did:
1. Put some butter and garlic (preferably fresh, of course) in a pan to melt and simmer.
2. Chop up some onion and toss it in the pan. Cover and let them cook for a few minutes while you wash the kale. The goal is for the onions to be clear and pretty. (I like onions).
3. Wash and chop up the kale. I chopped the stems off because I was already nervous I wouldn't like the kale and didn't want to bother with stems, too. I think they'd taste fine, though, if you want to eat them.
4. Toss the kale in the pan, add a teaspoon or two of soy sauce, cover, and let simmer.
5. Every couple of minutes, check on the kale and stir it around some. It's ready whenever it's as steamed as you want it. I left some of mine a little crunchy and I thought it was delicious.