BEST sauteed kale you will ever taste!
Seasoned with smoked paprika and crushed chile pepper flakes.
My mother even picks dandelion greens to add to soups, and mix in with other greens.
Elise Bauer
Blanching before sauteing can help take the edge off the bitterness, and soften the greens.
It takes just a little more than a pinch to bring a little smokey kick to these kale greens.
My father made this kale for us last night, from aDeborah Madison recipe in Bon Appetit.
It was so good (truly, the best kale I’ve ever eaten, ever).
(Thanks dad!)
To prep, cut the leaf away from the center rib and stem of each leaf.
Discard stems and center ribs.
Add a Tablespoon of salt to the water.
Add the chopped kale.
Cook until wilted, about 5 minutes.
Drain and set aside.
Heat olive oil in a large saute pan on medium heat.
Add the chopped onion and saute until translucent, about 5 minutes.
Stir in the smoked paprika and crushed red pepper.
Sprinkle on more salt and smoked paprika to taste.
Barely adapted from a recipe byDeborah Madison in Bon Appetit Magazine.
