This 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 black pepper |
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. |