Type what you have

Ingredients

• ✓ kale
• olive oil
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ kale
• peppered bacon
• apple
• garlic
• cider vinegar
• kosher salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.
2. 2 Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

By VirginiaWillis

Ingredients

• ✓ kale
• olive oil
• shallot
• garlic
• cream of chicken soup
• sriracha sauce
• cream cheese
• sour cream
• green bean
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ kale
• salt
• thyme
• marjoram
• parmesan cheese
• butter
• nutritional yeast
• almond meal
• onion
• butternut squash
• ricotta cheese
• almond milk
• nutmeg
• black pepper
• salt
• marjoram
• arrowroot flour
• butter
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ kale
• olive oil
• red onion
• lentil
• water
• tomato paste
• garlic
• brown sugar
• paprika
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
2. 2 Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
3. 3 Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
4. 4 Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

By bolshevik

Ingredients

• ✓ kale
• olive oil
• carrot
• onion
• garlic
• vegetable broth
• lentil
• salsa
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook, stirring together carrots, onions, and garlic until softened, 5 to 7 minutes.
2. 2 Add broth to the pot. Stir lentils and salsa into broth. Bring to a boil, cover, and simmer until lentils are soft, about 45 minutes.
3. 3 Season lentil mixture with cayenne pepper, salt, and black pepper.
4. 4 Stir kale into lentil mixture. Cook, covered, until kale is just wilted, 3 to 5 minutes.

By Angelatizzle

Ingredients

• ✓ kale
• water
• quinoa
• olive oil
• lemon juice
• mustard
• garlic
• black pepper
• salt
• pecan
• currant
• feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

By Kicius

Ingredients

• ✓ kale
• water
• quinoa
• red bell pepper
• coconut oil
• sweet onion
• garlic
• feta cheese
• almond
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• chicken broth
• sugar
• mustard
• cider vinegar
• cranberry
• salt
• pepper
• almond

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens and turns translucent, about 5 minutes. Add chicken broth, sugar, mustard, and vinegar; bring to a boil over high heat. Stir in kale; cook, covered, until wilted, about 5 minutes.
2. 2 Add dried cranberries; boil, uncovered, until liquid reduces by about half and cranberries soften, about 15 minutes. Season with salt and black pepper. Sprinkle with sliced almonds before serving.

By SJRJA

Ingredients

• ✓ kale
• vegetable broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• salt
• black pepper
• salt
• black pepper
• red pepper

Instructions

1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Ingredients

• ✓ kale
• olive oil
• turkey bacon
• onion
• celery
• red pepper flakes
• garlic
• chicken broth
• balsamic vinegar
• chicken bouillon
• sugar
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Ingredients

• ✓ kale
• smoked sausage
• bacon
• onion
• garlic
• water
• chicken soup base
• potato
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Ingredients

• ✓ kale
• lemon juice
• olive oil
• garlic
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. 2 Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

By Julia Phillips

Ingredients

• ✓ kale
• parmesan cheese
• pine nut
• olive oil
• garlic
• meyer lemon juice
• black pepper
• kosher salt

Instructions

1. 1 Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

By The Gruntled Gourmand

Ingredients

• ✓ kale
• smoked sausage
• potato
• onion
• bacon
• garlic
• chicken bouillon powder
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ kale
• mild sausage
• red pepper flake
• bacon
• onion
• garlic
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Ingredients

• ✓ kale
• bacon
• pork sausage
• onion
• garlic
• chicken broth
• red potato
• red pepper flake
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ kale
• turkey sausage
• onion
• pancetta bacon
• garlic
• chicken bouillon
• water
• potato
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
3. 3 Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
4. 4 Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

By MARBALET

Ingredients

• ✓ kale
• olive oil
• chicken sausage
• onion
• garlic
• cannellini bean
• italian seasoning
• chicken broth
• parmesan cheese

Instructions

1. 1 On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. 2 Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
3. 3 When done, press Cancel and use the quick-release method to release the pressure.
4. 4 Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

Ingredients

• ✓ kale
• turkey sausage
• half-and-half
• potato
• chicken broth
• milk
• onion
• oregano
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Ingredients

• ✓ kale
• heavy cream
• mushroom
• olive oil
• green bean
• potato
• green chile pepper
• tomato
• chicken soup base
• water
• dill weed
• rosemary
• thyme
• parsley
• bay leaf
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower

Ingredients

• ✓ kale
• farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ kale
• turkey sausage
• yellow onion
• garlic
• chicken stock
• water
• salt
• black pepper
• potato gnocchi
• heavy cream
• parmesan cheese

Instructions

1. 1 Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
2. 2 Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
3. 3 Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
4. 4 Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
5. 5 Serve in bowls and top with grated Parmesan cheese.

By fabeveryday

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• vegetable broth
• russet potato
• vegan sausage
• cayenne pepper
• italian seasoning
• salt
• pepper
• half-and-half

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• red pepper flakes
• black pepper
• hot sausage
• basil
• paprika
• chicken broth
• cannellini bean
• potato

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

By KDC860

Ingredients

• ✓ kale
• pork sausage
• yellow onion
• garlic
• russet potato
• salt
• black pepper
• red pepper flakes
• chicken broth
• water
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.
2. 2 Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
3. 3 Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
4. 4 Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

By Heather Stalzer

Ingredients

• ✓ kale
• butter
• shrimp
• cream cheese
• heavy cream
• garlic powder
• basil
• black pepper
• salt
• parmesan cheese
• psyllium husk
• sun-dried tomato

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
2. 2 Sprinkle garlic powder, basil, pepper, and salt into the skillet; stir well. Mix in Parmesan cheese until well combined. Simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

By Audrey Ann Denton

Ingredients

• ✓ kale
• olive oil
• canola oil
• yellow onion
• garlic
• chicken broth
• vegetable broth
• white bean
• tomato
• herb seasoning
• salt
• pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
3. 3 Add kale; cook and stir until wilted.
4. 4 Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
5. 5 Mix remaining beans and broth in a blender or food processor until smooth.
6. 6 Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ kale
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• red pepper flakes
• potato
• chicken broth
• half and half

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

By Maureen Martindale VanHook

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• water
• potato
• cannellini bean
• tomato
• vegetable bouillon
• parsley
• italian seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
3. 3 Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
4. 4 Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

By Donna B