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
In a large skillet, heat the olive oil and saute the garlic gently for several minutes to release its flavor.
Add kale and saut?or 5 minutes, until wilted and tender. Season to taste.