• Step 1

  Remove leaves from stems. Chop leaves into 1-inch pieces; set aside. Slice stems as thinly as possible.

• Step 2

  Add kale leaves and stems to pot of boiling, salted water; cook, about 10 min, until tender. Drain; let dry completely.

• Step 3

  Heat olive oil in frying pan on MED. Add kale; cook, stirring, 3-4 min, until hot. Add sauerkraut; cook, stirring, 3-4 min, until hot. Season with salt and pepper; serve hot.

With kale, getting it blanched just right is key. The color changes from dull green to bright deep green when the starches change to sugars, and it gets tender and delicious; before that, it's tough.

Note: When servings & ingredients are modified, nutrition & directions may vary.