Sauteed Broccoli and Kale with Toasted Garlic Butter

 2 bunches kale (about 1 1/2 lb) , preferably Lacinato

1 cup water, divided

2 large heads broccoli, trimmed and cut into florets (about 12 cups)

2 Tbsp extra virgin olive oil, divided

4 Tbsp unsalted butter

5 cloves garlic, thinly sliced

1/4 tsp crushed red pepper, plus more for garnish

3/4 tsp fine sea salt

1.  Remove tough stems and ribs from kale; coarsely chop the greens.  Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.  Transfer to a colander.  Cook broccoli the same way with the remaining 1/2 cup water.  Transfer the kale to a large bowl; drain the broccoli in the colander.  Wipe the pan dry.

2.  Heat 1 Tbsp oil in the pa over medium-high heat.  Add the kale and cook, stirring  often, until tender and browned in spots, 4 to 6 minutes.  Transfer to the bowl.  Heat the remaining 1 Tbsp oil in the pan.  Add the broccoli and cook, stirring often, until tender ad browned in spots, 4 to 6 minutes.  Transfer to the bowl. 

3.  Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.  Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.  Drizzle the butter over the vegetables and sprinkle with 3/4 tsp  salt; gently toss to combine. Serve topped with a sprinkling of sea salt and crushed red pepper, is desired.

Tips: Make ahead tip: prepare through step 1, over and refrigerate for up to 2 days, Finish with steps 2-3 just before serving. 

Serves 12

 

 

 

3.  Heat butter, garlic and crushed red pepper in the