Kale is a dark green, leafy vegetable that can be served raw in salads or cooked in a wide variety of dishes, from soups to casseroles to pasta sauces. Kale is full of nutrients such as vitamins A, C and K, along with potassium, calcium and iron. When choosing raw kale at the grocery store or farmer’s market, look for bright-colored leaves free of bruising and brown spots. Steaming fresh kale will help preserve the vegetable’s bright color, flavor and nutritional content.
Wash 1 lb. of kale by rinsing its leaves under cool water. Trim the leafy portions off the thick center ribs. Discard the ribs and the stems. Chop the leaves into 1/2-inch wide strips.
Fill half the pot with water. Place a steamer basket on top of the pot and bring the water to a rapid boil over high heat. Add 1 peeled garlic clove to the water for extra flavor if you desire.
Reduce the heat to "Low." Steam the kale for 8 to 10 minutes, or until it is tender but not mushy.
Remove the kale from the heat and serve immediately. Season the kale with salt, ground black pepper, garlic powder or any other dry seasonings to taste.