Servings:12
These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
Make Ahead Tips
You can boil the kale and refrigerate it in an airtight container up to one day ahead.
Great recipe. Also works as an add-on topping for pizza.The bitterness depends on how fresh the kale is, and sometimes it IS bitter, even if very fresh.Usual solutions are two: First, rinse it more. Taste a little of the raw leaf after rinsing, and if it's still too bitter, rinse some more. Second - which I don't like - is to add some baking soda to the cooking water. Not much, maybe a teaspoonful to a couple of quarts of water. It will fizz up when you put it in; put the kale in while it's still fizzing.Oh... and don't use an aluminum pot. Use stainless or enamel. The soda will react with the aluminum.
Perhaps I did something wrong but the kale came out bitter. I'm willing to try it again as I love kale, garlic, and olive oil together. As a cook I feel like recipe is a guideline and one should be able to wing it a bit. I will follow it to the tee next time and if that doesn't work I'll try something different.
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