Kale with Blood Oranges

I'm sitting here watching the snow fall on the kale growing in my backyard. It's pretty deep purple kale, almost black in the night, and it could probably be eaten but I like to let it grow into the spring, when it shoots up 3 feet tall with yellow blossoms.

The kale I'm eating came from the farmer's market, where an entire armful cost on $2. And you know what you should be doing right now? Yes, you, trolling cooking blogs when you should be working, and you, couch sitter, cubicle worker, uninspired cook. You should be cooking kale too. Right now, go on. I'll be here when you get back. Grab a blood orange at the store while you're out. They're in season.

Back yet? Ok, what you're going to do is very simple. It's a saute of kale, cooked just until the kale are vibrant green, when they have a little chew left and nice crunchy brown parts that remind you of a kale potato chip. Sprinkle the kale with salt, toss into a serving dish and top with the sections of a blood orange. That's it!

It's delicious, in season, and a lot better than that cubicle you're stuck in surfing the internet.

Kale with Blood Oranges
The easiest way to remove the ribs of the kale is to fold the leaf in half and then slice off the rib with your knife.

1 bunch green kale, tough ribs removed and torn into small florets
good olive oil
salt
1 blood orange, supremed

1. Heat a generous splash of olive oil in a saute pan over medium high-heat. Add the kale, tossing it constantly as it turns green and softens. I do this with my hands but tongs work nicely too. Sprinkle the kale with a generous amount of salt. Continue tossing the kale until vibrant green and with several brown crunchy spots. Taste the kale for doneness, it will still be chewy.
2. Transfer kale to a plate or serving dish. Top with blood orange sections and eat immediately.

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