Sauteed kale is a quick and easy side or a wonderful addition to salads or pastas.
|WHAT YOU NEED||WHAT TO DO||WHY|
|1 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon roughly ground
|Heat oil in a heavy 5-quart stockpot over medium heat until it thins and shimmers (2-3 minutes).||Regular (inexpensive) olive oil is used here because the subtle flavors of extra-virgin are lost upon heating.|
|5 ounces kale, de-stemed, chopped into 1-inch pieces and washed||Add kale and seasonings; toss with silicone spatula just until uniformly vibrant green (1-2 minutes).
Tip: For each kale stalk, hold stem with one hand while pinching and sliding with the other to strip leaves. Chop. Submerge in a 5-quart bowl filled with cold tap water; swish to disengage debris. Transfer to a salad spinner; spin off excess water.
|Main stems are fibrous and unpalatable.|
|Immediately transfer kale to a bowl to cool. Serve as a side, or incorporate into salads, pasta, or other dishes.||Kale overcooks very easily. As it cools in the bowl, it will continue to wilt, but will keep its vibrant color.|
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