Puns aside, if you've planted khale for this season it should be up and ready to rock by now. At least mine is, so here is my favorite khale recipe that does not involve the word chip. Because let's be honest, anything that is a chip is delicious.
First, a disclaimer: This is not in any way my recipie. This is a Bobby Flay recipie, a man I would bow down to if I saw ordering a coffee. He calls it: Sauteed Khale
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.