Smoky Kale and Olives

This Spanish-inspired side dish made with kale and smoky paprika uses very few ingredients but tastes infinitely complex.

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  • Total Time:
  • Servings: 10

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  • 4 pounds kale, stems discarded
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons sweet smoked paprika
  • 1/2 cup chopped kalamata olives
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling water, blanch the kale until tender, about 5 minutes; drain and chop. In a large, deep skillet, warm the olive oil with the paprika over moderate heat. Add the kale and cook, tossing, until heated through. Add the olives, season with salt and pepper and serve.

Contributed By Published November 2007

458665 recipes/smoky-kale-and-olives 2013-12-06T23:49:38+00:00 Marcia Kiesel fall|winter|christmas|dinner-party|thanksgiving|american|spanish|side-dishes|10|fast|healthy|vegetarian november-2007,Marcia Kiesel,vegan side,thanksgiving dinner,smoky kale,Spanish food,kale and olives recipes,smoky-kale-and-olives 458665

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