The Thanksgiving side you’ve been waiting for.

Your Thanksgiving menu is almost complete. You want one more side but you already feel overwhelmed by the amount of shopping, prep and competition for space on the stove top. Enter sautéed kale. With pecans toasted and kale de-ribbed and cut into thin ribbons ahead of time, this dish will be on the table in under 10 minutes, and that includes 2 minutes to pre-heat your pan. “But,” you’re thinking, “does it taste good?”

Several years ago I had this on the menu for a dinner party. Two days out the clients asked me to change the cut of meat resulting in a second run to the market. 24 hours before the event she called me. “We’re not sure about kale, could you change it to spinach?”

“I can,” I replied, “but it won’t be the delicious farm-fresh kale I bought at the farmers market this past weekend.”

“We’re worried about kale being bitter,” she said.

“If you’re willing to trust me, I got you on this,” I assured her.

Fifteen minutes after dinner was served she walked into the kitchen. “The kale is our favorite part of the meal,” she said. “There’s no bitterness at all.”

Now, this may call into question my ability to cook veal chops, but the kale is a winner. Red pepper flakes balance any bitterness while toasted pecans add pleasant warmth to balance the grassy notes of the greens.

And it’s simple. Really simple. What are you waiting for?

Spicy kale with pecans

Serves 6-8

So simple, so delicious. Heat is a time-tested trick to balance the bitterness of kale while pecans add nuttiness to balance the grassy flavors of these quick-cooked greens. A high-quality, flavorful olive oil will stand out amidst the short list of ingredients.

Ingredients:

• 1/3 cup pecan halves

• 3-4 tbs olive oil

• 1 garlic, minced

• 1/2 tsp red pepper flakes

• 1 pound kale, de-ribbed and cut in thin ribbons

• 1 tbs Sherry vinegar

Directions:

• Toast pecans: In a 12” skillet over medium heat, toast pecans, watching carefully not to burn. Immediately take off the heat and remove from pan. Reserve.

• Cook kale: Return pan to medium heat with 2 tbs olive oil. Add garlic and pepper flakes and cook for 30 seconds until fragrant.

• Add half of the kale, tossing with garlic and pepper flakes. Cook for 1 minute until beginning to wilt. Add remaining kale and toss through, cooking until slightly wilted and bright green. Drizzle with Sherry vinegar and remove from heat.

• Season and serve: Drizzle with remaining olive oil and season to taste with salt and pepper. Chop pecans and toss with cooked kale.