Barbara Kafka

Kwik Kale

Preparation info
  • Makes

    3 Cups

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

I tend to do things the way I have always done them; but looking at the mountain of kale in my kitchen, I thought there had to be a better way than removing the stems and cutting them across in thinnish strips, to sauté, steam, and purée if desired. This recipe is my quick and easy solution. A little salt turns it into a good vegetable.

Ingredients

  • 3 to 4 large bunches kale, stemmed and coarsely chopped
  • 2 tablespoons olive oil

Method

Working in batches, put the kale leaves in a food processor and process until they are very finely chopped. There should be about 4½ cups. Place the kale and olive oil in a large saucepan and cook for 45 minutes over medium heat. Season with salt to taste.