It’s too hot to cook & now I have kale.
This recipe is a modification of a recipe from Deb Perelman at Smitten Kitchen (who I trust endlessly & highly recommend her website & books). I’ve been making it so long I don’t really recipe it anymore & in my opinion, it’s one of the best uses of raw kale. It’s pretty quick to make (even though it seems like a lot of things, most of them can be done concurrently & it’s worth it!) plus it makes you feel like you’ve eaten something both healthy & delicious- which is usually my goal. It also involves pantry staples & highlights some nice offerings here at HL.