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Sauteed Kale with Crisy Garlic

March 9, 2010

This sounds far fancier than it is…the crispy garlic was merely a by-product of it frying in the oil a little too long, but I really love fried garlic.  Kale is one of those vegetables I rarely eat on it’s own, but in the last few days of winter, that’s going to change.  Kale on it’s own is so much better than in a soup…it’s got a really unique flavor that peps up a simple dinner and looks beautiful.  Serves 4 as a side dish.


1 bunch kale, washed, de-stemmed and chopped

1 T olive oil

2 cloves garlic, minced

salt and pepper to taste


Heat oil in a skillet over medium high heat.  Add garlic and cook for 1-2 minutes until golden.  Add kale and turn with a spatula so that the all the kale begins to turn bright green.  The garlic will stay on the bottom and become light brown and crispy (if it gets too dark, turn down heat).  Continue to turn the kale until everything has turned bright green and is beginning to soften, about 5 minutes- add 2 tablespoons of water if pan seems dry.  Cover pan and continue to cook, turning occasionally, until kale is crisp tender, about 5-7 more minutes.  If you like it softer, keep cooking.

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