Seasoned Blanched Kale

  1. Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale).
  2. Bring a large pot of water to a rolling boil, add salt to taste and the kale.
  3. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain.
  4. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
  5. For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves.
  6. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute.
  7. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic.
  8. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.

kale

Taken from cooking.nytimes.com/recipes/1015449 (may not work)

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