Sauteed chili kale

0 likes 0 comments Recipe by Jennifer Krone

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1 teaspoon chili powder
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and chili powder and cook until soft. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste.

2. I like my kale to be a bit crunchy, even slightly burnt, but still dark green.

January 04, 2013 15:09