Sautéed Kale with Smoked Paprika

By Liz Allred

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.


Ingredients:

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil

1 medium onion, chopped (about 1 cup)

1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot

Pinch of dried crushed red pepper

Salt

Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.