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Sautéed Kale With Chorizo And Crispy Garlic


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2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded

3 tablespoons vegetable oil

4 large cloves garlic, thinly sliced

3 ounces Spanish chorizo, chopped into 1/4-inch pieces

3/4 cup water

1/8 teaspoon salt

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