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Sauteed Tuscan Kale

November 19, 2014 Filed Under: Recipes, Soups, Salads and Sides

Serve with Involtini di Pollo and Caramelized Cumin-Roasted Carrots
 

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Sauteed Tuscan Kale

  • Author: Gabriele Bertaccini
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
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Ingredients

  • Tuscan Kale (or Swiss Chard) – 1 bunch
  • Olive Oil – 2 tablespoons
  • Red Pepper Flakes – 1 teaspoon
  • Garlic – 1 tablespoon, finely chopped
  • Sea Salt and Pepper to taste –
  • Parmesan Cheese – 2 tablespoons, grated

Instructions

  1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems.
  2. Heat olive oil and red pepper flakes in a medium sauté pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle.
  3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.)
  4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces.
  5. Season with sea salt and freshly ground pepper to taste.
  6. Sprinkle with freshly grated parmesan cheese just before serving.

Notes

  • Not Included in Large Kitchen Box: Olive Oil, Red Pepper Flakes, Salt & Pepper, Parmesan Cheese

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Related

Previous Post: « Involtini Di Pollo (Chicken Roulade with Tuscan Kale and Cheese)
Next Post: Caramalized Cumin-Roasted Carrots »

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