Comment on this article

Sautéed Tuscan Kale
from the kitchen of Sharmagne Leland-St. John

3 tablespoons of bacon grease
½ bag organic Tuscan kale
Lowrey’s seasoned salt
Lowrey’s seasoned pepper

In a skillet render the bacon grease. Add the kale.
Toss until well coated. Sauté quickly over a medium
heat. Add the seasoned salt and pepper to taste. Do
not overcook. This should be crunchy . Serve as a
side dish.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]