Blanched Kale

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 lb kale
  • 1 pinch salt

Method

Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted for 3 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
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Blanched Kale

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