Seasoned Blanched Kale

1. 1

   Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale).

2. 2

   Bring a large pot of water to a rolling boil, add salt to taste and the kale.

3. 3

   Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain.

4. 4

   Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.

5. 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. 6

   Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute.

7. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.