Seared Kale With Olive Oil and Lemon | Oregonian Recipes
Consider this as much method as recipe. It'll work with any type of kale as long as it has been blanched tender first. Blanched kale can be stored for up to...
Ingredients
- Salt
- 1 large bunch kale, stemmed and washed (see note)
- 1 tablespoon vegetable oil
- 4 teaspoons extra-virgin olive oil
- Freshly squeezed lemon juice, to taste
- Crushed chile flakes (optional)
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