Washed, chopped, bagged kale makes the side dish as easy as it is tasty. Serve with Roast Pork Porchetta-Style.
2 cups water
1 (1-pound) bag chopped kale
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
How to Make It
Bring 2 cups water to a boil in a large Dutch oven. Add kale; cover and cook 2 minutes or until bright green and wilted. Drain kale in a colander, pressing until barely moist.
Place pan over low heat. Add oil and garlic; cook 4 minutes or until garlic is just beginning to brown, stirring occasionally. Stir in the kale, salt, black pepper, and red pepper. Increase heat to medium-high, and cook 3 minutes or until tender, stirring constantly.