Kale and Broccoli Sauté with Toasted Garlic Butter
Servings: 12
Ingredients
- 2 bunches kale about 1½ pounds, preferably lacinato
- 1 cup water divided
- 2 large heads broccoli trimmed and cut into florets (about 12 cups)
- 2 tablespoons extra-virgin olive oil divided
- 4 tablespoons unsalted butter
- 5 cloves garlic thinly sliced
- 1/4 teaspoon crushed red pepper plus more for garnish
- 3/4 teaspoon fine sea salt
- Maldon sea salt optional
Instructions
- Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander.
- Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander.
- Wipe the pan dry. Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
- Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
- Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.
- Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.
Notes
Recipe By: EatingWell Magazine, November/December 2015
Serving Size: 12
Serving Size: 12
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