What’s Cooking Wednesday – Sauteed Scallops with Kale

Hubster found this recipe in the Fresh and Fast cookbook our daughter gave him. The original called for chard, but he substituted kale, which was easier to find. Spinach would work, too. This one’s definitely a keeper, and the sauce would be good with fish or chicken as well.

Sautéed Scallops with Kale

Ingredients:
3 T olive oil
1 small bunch kale, stems removed, leaves chopped
Coarse kosher salt and freshly ground pepper, to taste
lb. sea scallops
All-purpose flour for dredging
1 small sha...