Whole Living, October 2011
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 bunch kale (about 1 lb), stems removed, leaves torn
- Coarse salt
- In a large saute pan, heat 1 tablespoon
oil over medium heat. Add garlic
and cook until translucent, about
15 seconds. Turn heat to high
and add kale in batches. Season
with salt. Press down firmly with
a spatula to sear leaves. Transfer
to a plate. Repeat with remaining
oil and leaves. Let cool completely.
Seared kale can be refrigerated for up to 3 days.
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