I have been making this recipe for a few years now- I can't believe I am just now reviewing it! Thngs I have learned from trial and error: When made as written, my kale always burns. After 3 attempts and always having gross, burnt kale, I simply learned to trust my gut and experience (I should have known better) to cook the kale on a lower setting than called for, and only until it's at my desired doneness. This is usually a lot less cooking time. Also, I feel like the amount of lemon juice in this recipe is just a bit too much, so I reduce it by about half. This recipe yields A LOT. so much so, that it can be a whole meal if I use whole grain pasta. But as a side, I usually cut the recipe in half (but often keep the kale at a full bunch, or I double the kale if I'm making the full recipe). Play around with this one and find what works for you. It's not perfect as-written, but it's good enough that I keep coming back to it.
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I have been making this recipe for a few years now- I can't believe I am just now reviewing...