Active Time

　　20 min

　　Total Time

　　30 min

　　When earthy greens are tossed with a walnut- and garlic-scented oil and lots of crunchy nuts, they taste delightfully new.

　　

Ingredients

Makes 8 servings

　　3 pounds kale, stems and center ribs discarded

　　1 cup chopped walnuts (3 1/2 ounces)

　　3 tablespoons vegetable oil

　　2 garlic cloves, finely chopped

　　

Step 1

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

　　

Step 2

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

　　

Step 3

Serve kale warm or at room temperature.

　　

What to drink:

Step 4

Josmeyer Les Folastries

　　Gewürztraminer '05

　　Cooks' note:

　　Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving.