Use these greens as the base for a vegetarian bowl, mix them into pasta, or serve as a side dish.
- Yield: Makes 2 cups
Photography: Con Poulos
Source: 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.