
Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
3 tablespoons (45ml) canola oil.
4 cups (1L) washed and dried curly kale, ripped into bite-size pieces
1 tablespoon (15ml) ground cumin
1 tablespoon (15ml) salt
2 tablespoons (30ml) butter
Method:
Heat a large skillet over medium-high heat.
Add kale to the skillet and cook for 45 seconds to 1 minute, stirring constantly.
Add cumin and salt and cook for 15 seconds.
Add butter and cook for 20 seconds, stirring constantly.
Remove kale from the heat and place on a paper towel to drain excess liquid.
*Serve with Date and Bacon Wrapped Swordfish. See recipe.