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Seared Kale

  • yield: Makes 2 cups


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

Cook's Note

Seared kale can be refrigerated for up to 3 days.


  1. Step 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.

Whole Living, October 2011