Food & Cooking Recipes Kid-Friendly Recipes Fried Kale 3.5 (62) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Servings: 8 Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 2 bunches kale, average size, ends trimmed, sliced into 1-inch pieces ½ teaspoon coarse salt Directions Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot. Rate it Print