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Seared Kale

Whole Living, October 2011 http://www.marthastewart.com/147748/seared-kale
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  • Yield Makes 2 cups

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, thinly sliced
    • 1 bunch kale (about 1 lb), stems removed, leaves torn
    • Coarse salt

Directions

  1. 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.

Cook's Note

Seared kale can be refrigerated for up to 3 days.

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