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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This Spanish-inspired side dish made with kale and smoky paprika uses very few ingredients but tastes infinitely complex.
Total: 30 min
10 Servings


• 4 pounds kale, stems discarded
• 1/2 cup extra-virgin olive oil
• 2 teaspoons sweet smoked paprika
• 1/2 cup chopped kalamata olives
• Salt and freshly ground pepper

Bring a large pot of water to a boil over high heat. Add the kale and blanch until tender, about 5 minutes; drain well, transfer to a board and chop.

In a large, deep skillet, warm the olive oil with the sweet smoked paprika over moderate heat. Add the blanched, chopped kale and cook. tossing, until the kale is heated through. Add the chopped kalamata olives, season with salt and pepper and serve.
—Marcia Kiesel



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