For tomorrow's Food section, we're celebrating that great mid-winter vegetable, kale. Aw, what do you mean, you don't like kale? With all the ways you can cook kale -- even not cook kale, you can eat it raw -- you can surely find one way you like it. We'll have kale salad, kale soup, crispy kale and roasted kale.
To celebrate, here's the return of a book giveaway, the new book version of the Martha Stewart Living mini-mag "Everyday Food: Fresh Flavor Fast." The 250 recipes really are practical and simple.
To enter, post your name (or a nickname if you sign in as anonymous) in the comments below. Check back on Monday, when I'll pick a name at random to win a copy of the book.
So what's the connection between kale and a big giveaway? The book has an easy side dish recipe for kale:
Sauteed Kale With Garlic and Lemon
Coarse salt and freshly ground pepper
1 1/2 pounds kale (2 large bunches), stems removed, leaves torn into bite-size pieces
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons fresh lemon juice
Bring a large pot of water to boil. Add a generous amount of salt. Cook kale until just tender, 4 to 6 minutes. Drain well.
Heat oil in a large skillet over medium. Add garlic; cook, stirring, until fragrant, about 1 minute. Add kale; season generously with salt and pepper. Cook, tossing often, until tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine and serve.
Serves 4.
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