Stir-Fried Shredded Kale

Andy Kruse
 
Serves 10 as an accompaniment to Feijoada Completa
 

Ingredients

  • 2 pounds kale, rinsed and thoroughly dried
  • 4 tablespoons mild olive oil, or more as needed
  • 1 tablespoon finely minced garlic
  • Salt
 
Instructions
 
1. Roll up a few kale leaves and shred them into thin ribbons. Repeat with the rest of the kale.

2. In a large skillet or wok, heat 2 tablespoons of the oil over high heat. Add half of the garlic and stir for 1 minute. Add half of the kale and stir-fry for 3 to 4 minutes, until it turns bright green. Transfer to a large bowl and repeat with the rest of the oil, garlic, and kale. Taste the kale; if it doesn't seem tender enough, replace all the kale in the skillet, add 3 to 4 tablespoons water, cover, and steam for a few minutes. (The kale can be prepared ahead and reheated right before serving.)

Adapted from The Greatest Dishes!: Around the World in 80 Recipes. Copyright 2004 by Anya Von Bremzen. Published by HarperCollins.

Categories: 
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    "My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.

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