Ingredients
The following ingredients have 10 Servings
- ¼ cup (60 ml) Garlic-Infused Oil, (made with olive oil or purchased equivalent)
- 20- ounces (570 g) curly kale, (stemmed and chopped or torn into bite-sized pieces)
- 6- ounces (170 g) cooked chestnuts, (chopped)
- 2 tablespoons orange juice
- Kosher salt
- Freshly ground black pepper
Instruction
- Heat oil in a large, wide skillet over low-medium heat and add kale, tossing frequently to coat with oil and also to help cook evenly. I find tongs are the best tool for this job. Keep cooking and turning the kale over again and again.
- As soon as it begins to wilt, add the chestnuts and orange juice and sauté until the kale is wilted but still retains its bright green color and a bit of texture. Season with salt and pepper and serve immediately.
