YIELD Makes about 5 cups

INGREDIENTS

3 pounds fresh kale
3 tablespoons butter or margarine, divided
6 tablespoons water, divided

PREPARATION:

  1. Rinse kale well in large bowl of cold water. Place in colander; drain.
  2. Discard any discolored leaves. To trim away tough stems, make "V-shaped" cut at stem end; discard tough stems. Stack leaves and cut into 3- to 4-inch pieces.
  3. Melt 1 tablespoon butter with 2 tablespoons water in Dutch oven over medium-high heat. Add about 1/3 of kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally.
  4. Transfer to a large bowl; cover to keep warm. Steam remaining kale in two batches using 1 tablespoon butter and 2 tablespoons water for each batch.
This recipe appears in: Feijoada Completa  /  Vegetable Side Dish

You Might Also Like

Artichoke and fava bean crostini

An artichoke and fava bean crostini is explained in this article. Find out how to make an artichoke and fava bean crostini.

Scalloped Potatoes and Parsnips

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

search recipes
  • Most Popular

  • Most Watched

Don't Miss