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: 
Sides
  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.