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Seared Kale
Credit:
Con Poulos
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch kale (about 1 lb), stems removed, leaves torn
Coarse salt
Cook's Notes
Seared kale can be refrigerated for up to 3 days.
Gallery
Seared Kale
Credit:
Con Poulos
Recipe Summary
Yield: Makes 2 cups
Gallery
Seared Kale
Credit:
Con Poulos
Seared Kale
Credit:
Con Poulos
Seared Kale
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 bunch kale (about 1 lb), stems removed, leaves torn
- Coarse salt
Directions
In a large saute pan, heat 1 tablespoonoil over medium heat. Add garlicand cook until translucent, about15 seconds. Turn heat to highand add kale in batches. Seasonwith salt. Press down firmly witha spatula to sear leaves. Transferto a plate. Repeat with remainingoil and leaves. Let cool completely.
Cook's Notes
Seared kale can be refrigerated for up to 3 days.
Cook’s Notes
Seared kale can be refrigerated for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Seared Kale
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Seared Kale
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
