Seared Kale


Makes 2 Cups
2 Tbsp extra-virgin olive oil
2 Cloves garlic, thinly sliced
1 Bunch kale (about 1 lb), stems removed, leaves torn
Coarse salt


In a large saute pan, heat 1 Tbsp oil over medium heat. Add garlic and cook until translucent, about 15 seconds. Turn heat to high and add kale in batches. Season with salt. Press firmly with a spatula to sear leaves. Transfer to a plate. Repeat with remaining oil and leaves. Let cool completely.

Refrigerate for up to 3 days.

Recipe from Whole Living Magazine