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Sauteed Broccoli & Kale with Toasted Garlic Butter
Ingredients
  • 2 bunches kale (about 1 ½ pounds), preferably lacinato
  • 1 cup water, divided
  • 2 large heads broccoli, trimmed and cut into florets (about 12 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • ¾ teaspoon fine sea salt
  • Maldon sea salt (optional)
Steps
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