I thought it was good and will use again. I'm trying to incorporate more greens in our diet. I followed the recipe then threw in some pine nuts, added just a splash of red wine vinegar (something my family always likes on their greens), and ground some fresh parmesan on top. It was a hit. I was going for a Mediterranean type meal and made a quick version of pork scaloppini with mushrooms using some left over pork loin, then topped the meal off with a slice of cheese-jalapeno focaccia bread (store bought). It made it a quick, easy, tasteful meal that wasn't too high in bad fats and carbs.
I read some of the negative comments and think some problems may have been with the cooking of the kale itself. I had two large bunches that I steamed in a big pot for a little over 10 minutes, until it was a little soft. I did salt the kale while steaming, but fairly lightly. After it cooked, I drained it, pealed off the leaf portions, tore it up, and threw away the stems. I measured out the ingredients per recipe, and tossed as directed and added the pine nuts. It just slightly coated the big bowl of kale (no liquid left over), and the amount and balance of flavor was just about right to me, but I do like using both garlic and lemon in cooking. I didn't add but a grind of salt to the seasoning mixture the since it already called for soy sauce, but did add several grinds of black pepper. At that point, I tasted it and decided to add the splash of red wine vinegar and parmesan.
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I thought it was good and will use again. I'm trying to incorporate more greens in our diet. ...