Richard Sax, Marie Simmons

Crusty Kale and Potato Skillet

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today
Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • ½ pound small-leaf kale or collard greens
  • Salt
  • 2 teaspoons olive or

Method

  1. Bring a large pot of water to a boil. Strip the leaves from the thick stems of the kale and discard stems. Tear or cut the leaves into 2-inch pieces. You should have about 4 cups.