Chiffonade of Kale

  • Servings: 8

Source: Martha Stewart Living, Winter 1990


  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 pound fresh kale, cut into a very fine chiffonade
  • Salt and freshly ground pepper


  1. In a large skillet, heat the olive oil and saute the garlic gently for several minutes to release its flavor.

  2. Add kale and saut?or 5 minutes, until wilted and tender. Season to taste.


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