Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Curly Kale 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Corn Pudding
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Glazed Carrots
    Greens & Yams
    Greens, Tips On
    Grit Cakes
    Grit Chips
    Grits, Creamy
    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
    Wilted Spinach
Soups & Starters
Curly Kale Flavorful Curly Kale

A quick and easy vegetarian way to enjoy this cheap and plentiful green.

2 T. olive oil
1 large onion
1 large carrot
red pepper flakes
1 teaspoon salt
1/2 pound curly kale
1/2 cup hot water

Wash kale in sink and remove stems. Bunch by the handful and cut in rough strips and set in a bowl 'til later.

In a heavy pot, heat oil over medium-hi flame. Peel, quarter and slice onion. Add to pot. Peel and cube carrot and add to pot. Stir in red pepper flakes to taste.

Saute this simple mix for at least 10-15 minutes to give the onions some color and release the sweetness of the carrots.

Add chopped kale, salt and water. Cover pot with lid, turn heat to medium and cook for 10-15 minutes, stirring occasionally.

Remove lid and if there's still some water at the bottom, allow it to cook down for another minute or two. Some liquid at the bottom is normal and called "pot likker", as in liquor.

Comments: Send us comments about this recipe