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2 large bunches fresh kale, washed in cold water
Destem kale by holding stem with one hand and tearing leafy portion away from you with the other hand. Discard stems and ribs; julienne.
Bring a large pot of lightly salted water to a boil. Add kale; cook, uncovered 1 minute (taste a shred it may need another minute). Place in colander; run under cold water to stop cooking. Drain well; refrigerate (if desired, this step can be done the day before).
Just before serving, melt margarine in a large nonstick skillet. Add scallions; sauté 1 minute. Add kale; sprinkle with salt, sugar and pepper. Reheat gently 2 minutes, tossing carefully. Serve immediately.
Posted by Jim Weller
Nutritional Info Per Serving: N/A
2 small scallions, finely minced
2 tablespoons margarine
1/2 teaspoon salt
1/2 teaspoon sugar
White pepper to taste