I'd spent most of my adult life avoiding it. It was curly and green and I suspected it was bitter. It looked like a weed, for crying out loud!

And then I read the article that would change my life. Molly  Wizenberg’s piece in October’s issue of Bon Appetit: How I learned to love kale. I was awestruck. Kale? Really? Isn’t that the stuff used to decorate salad bars?

Yes. It is. But it is so much more.

When prepared correctly, kale has a smoky, almost nutty, slightly bitter flavor.

I tried Wizenberg’s preparation suggestions, and the following recipe is one I would gladly make—and consume—several days a week.

Sautéed Kale
1 bunch kale, large center ribs and stems removed, cut crosswise into ½ -inch slices
1 medium yellow or white onion, diced
3 cloves garlic, pressed
2 Tbsp. olive oil
Sea salt

1)    Prep: Taking the individual leaves, cut away the center rib, then slice the leaves into ½-inch slices. Wash the kale, then spin in a salad spinner.
2)    Heat 1 tablespoon olive oil in a large fry pan.  Sauté onion until translucent, then add pressed garlic.
3)    Add another tablespoon olive oil and kale to pan; cook for 3 minutes, until kale is wilted.
4)    Salt to taste, preferably with sea salt.

It’s the perfect fall side dish. ENJOY!