Braised Kale

Ingredients

Makes 8 servings

** It takes only a minute or so to finish this side dish. Prepare it last to ensure that the kale retains its bright color and fresh taste. Notice that you can do most of the preparation in advance.

2 large bunches fresh kale, washed in cold water

2 small scallions, finely minced

1 T. olive oil

1/2 t. salt

1/2 t. sugar

white pepper to taste

Directions

** Steps 1-3 can be done up to one day beforehand.

1. Destem kale by holding stem with one hand and tearing leafy portion away from you with other hand. Discard stems and ribs; julienne.

2. Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered 1 minute. (Taste a shred, you may need an extra minute.)

3. Place kale in colander; run under cold water to stop cooking, Drain well, and refrigerate.

** Steps are done just before serving.

4. Heat oil in large non-stick skillet.

5. Add scallions - saute' 1 minute.

6. Add kale; sprinkle with salt, sugar, and pepper.

7. Reheat gently for 2 minutes, tossing carefully.

8. Serve immediately.

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