Sauteed Kale- perfectly

This weekend was perfectly fall. It was cool (high of 50!) with on and off drizzles. The leaves smelled wonderful. There was a cold air rustling them around. It was also opening weekend for bow season which meant that Ty was out doing man-things in the woods all weekend. Hunting in the morning, doing some sugaring stuff all day, then hunting in the evening. All the while, I hunkered down at my brand-new homemade desk (I’ll share pictures at some point) and spent hours curled in a blanket next to the window doing work (are there any teachers our there with tips on slaughtering the portfolio?). It was the perfect weekend to toss a chicken in the oven and make a pseudo-thanksgiving meal. Along with the chicken, we had homegrown butternut squash, stuffing, and sauteed kale.

Not to brag or anything, but the kale dish was made entirely of homegrown food! Minus the olive oil, everything was grown by us. (I’m just really proud of our garden this year!) I love kale, but I was never able to successfully saute it. Sometimes, it was bitter and sometimes it was too tough. Well, I have officially learned how to saute kale perfectly- it’s sweet, it melts in your mouth, it’s full of vitamins, and it’s easy!

Sauteed Kale

1 lb kale

1 medium red onion

2 cloves garlic

1 tbsp olive oil

1.5-2 cups water

1. Wash, de-rib, and coarsely chop the kale. Finely dice your onion and garlic.

2. In a large saute pan, heat the olive oil over medium-high heat. Add the onion and saute until just starting to brown then add the garlic and saute for two more minutes.

3. Add the kale. Then add water in 1/2 cup increments until fully reduced (add a 1/2 cup, wait until it reduces, add another 1/2 cup, repeat).

4. After 1.5 cups of water have been used, taste the kale. It should be very tender, if not, add another 1/2 cup of water and test again. You’ll also notice that it will turn to a bright green then slowly turn to a very dark green.

I did manage to take a break and snap a few pictures in between Ty’s deer stalking escapades. The foliage is just about over, but it was stunning this year.

Boomer is all ready for hunting season with his orange bandana.

Ty was busy putting up some more lines.

He has added a few hundred more taps this year. These maples are ready for the spring sugaring season.

Sunday night some snow fell on the mountain. I took the long way home on Monday and stopped to smell the leaves and enjoy this sight. Mount Mansfield is beautiful.

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