8 Servings 30 min Cook
1 Cup, chopped Walnuts
3 Tbsp Vegetable Oil
24 Cup, chopped Kale
2 Cloves, minced Garlic
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes.
Drain
kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes.
Stir in garlic and cook, stirring, until very fragrant, about 1 minute.
Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
What to drink: Josmeyer Les Folastries Gewrztraminer '05
