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|
||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.|
||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.|