Two-Kale Stir-fry

This is less of a recipe writeup, and more of a showcase of these two beautiful vegetables which are in season right now, but unfortunately, you don't get to see in the supermarket:

Tuscan Kale/ Dinosaur Kale/ Black Cabbage/ Cavolo Nero (posh)

Purple Curly Kale

Doesn't it sound like I plucked them from some secret mythical garden?

Two-Kale Stir-fry

serves 4 normal people or 1 veggie-lover

Ingredients

1 large bunch tuscan kale, washed and dried and cut into bite-sized pieces

1 large bunch purple curly kale, washed and dried and cut into bite-sized pieces

3 cloves garlic, finely chopped

1 small onion, finely chopped

1 tsp of extra virgin olive oil (+ 1 more tsp)

1 tsp of butter

sea salt, pepper (to taste)

pinch of nutmeg (opt)

squeeze of half a lemon (opt)

Method

1. Melt butter with the 1 tsp of evoo over medium-high heat, in a large frying pan. (else the kale will not be stir-fried properly)

2. Fry the garlic and onion till golden/translucent, not browned.

3. Add the kale, turn up the heat, then add a splash of water (which quickly turns to steam). When I have some homemade stock at hand, I use stock; it makes all the difference!

4. After the kale has wilted and all the liquid is absorbed, remove from heat, add the extra tsp of evoo, sea salt, nutmeg and lemon juice. Mix well and serve!

This is my simple no-fail method for any greens (or purples or blacks heh)-- spinach, spring greens, chard whatever! So, happy substituting, just note they have different cooking times e.g. spinach takes literally seconds to wilt, while kale's a lot tougher.