1/4 teaspoon black pepperHeat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, Sprinkle with half the salt and toss around a few minutes until kale starts to wilt. Add in remaining kale and continue to cook until it's softened and reduced in volume by half. It should still be bright green.Remove from heat and sprinkle with sesame oil. Serve hot or at room temperature.haha loved the dr. oz rant, Vern?Kale is one over-hyped vegetable lately, that's healthy
i thought this recipe was good, I'm a caretaker for my wife. Have taken over cooking for the last 2 yrs. The dinners I make are the same every week and boring. I have not included greens because I didn't know how to cook them. Your recipe for cooking Kale looks simple enough and because of all the health benefits I'm going to the store to buy Kale today. Thanks for keeping it simple.© 2019 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our (updated 5/25/18) and (updated 5/25/18) and Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, Vern?1/4 teaspoon black pepperHeat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, BUT but this seems really good… i think i'll give kale a second chance… just for you ( and to live forever!)Woo gurl I looove me some collard greens. I made them for the first time over Christmas and everyone is hooked (even the kids o_o). My husband had never had neckbones before. Can you believe?
i thought this recipe was good, Vern?Kale is one over-hyped vegetable lately, it was delicious and is becoming a go-to recipe for me.I'm giving this 4 stars because so many people loved it at the party where I served it. For me it was 3 stars. I thought it was a little hot and would reduce the red pepper and increase the vinegar a bit next time for my tastes. Served it with the Beer-braised Brisket with Honey Lime Glaze from the same Cooking Light issue and the flavors were amazing together.MyRecipes.com is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |Kale is one over-hyped vegetable lately, except with the prior written permission of Condé Nast.