| TOSCANO KALE AND ALMONDS |
From Vegetarian Times
1 bunch Toscano kale, well-rinsed
1/2 Tbsp sesame oil
1/2 Tbsp olive oil
1/2 cup toasted slivered almonds
Sea salt to taste
Trim ends off kale leaves, and stack leaves on top of each other. Slice
stack crosswise into 1/2-inch-thick strips. Set aside, without drying
leaves. Heat both oils in a 12-inch skillet over medium-high heat for
about 1 minute. Add kale to skillet, cover for 30 seconds so kale wilts
slightly, and uncover to sauté for about 3 minutes, or until leaves turn
dark green and just tender. Remove from heat, sprinkle with almonds
and salt, and serve.
1 bunch Toscano kale, well-rinsed
1/2 Tbsp sesame oil
1/2 Tbsp olive oil
1/2 cup toasted slivered almonds
Sea salt to taste
Trim ends off kale leaves, and stack leaves on top of each other. Slice
stack crosswise into 1/2-inch-thick strips. Set aside, without drying
leaves. Heat both oils in a 12-inch skillet over medium-high heat for
about 1 minute. Add kale to skillet, cover for 30 seconds so kale wilts
slightly, and uncover to sauté for about 3 minutes, or until leaves turn
dark green and just tender. Remove from heat, sprinkle with almonds
and salt, and serve.
