Smoky Kale and Olives
- 4 pounds kale, stems discarded
- 1/2 cup extra-virgin olive oil
- 2 teaspoons sweet smoked paprika
- 1/2 cup chopped kalamata olives
- Salt and freshly ground pepper
- In a large pot of boiling water, blanch the kale until tender, about 5 minutes; drain and chop.
- In a large, deep skillet, warm the olive oil with the paprika over moderate heat.
- Add the kale and cook, tossing, until heated through.
- Add the olives, season with salt and pepper and serve.
kale, extravirgin olive oil, sweet smoked paprika, olives, salt
Taken from www.foodandwine.com/recipes/smoky-kale-and-olives (may not work)