Italian Sauteed Kale
Kale seems to intensify the flavor of the other ingredients in a dish. Just a teaspoon of butter added to a pound of kale makes it taste lavishly buttered. Kale has that effect on salt, garlic, and other seasonings, so you need to add only a pinch.
- 1 pound kale
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
Cover; reduce heat. Cook until tender, 30 minutes.