Sauteed kale is a quick and easy side or a wonderful addition to salads or pastas. Give it a try… you won’t be disappointed.
| WHAT YOU NEED | WHAT TO DO | WHY |
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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. |
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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. |
