In this recipe, the bold flavors of garlic and the heat of chili make all the difference, turning the humble kale into a vibrant and flavorful side dish.
Many people think of kale as a bit boring—often perceived as just a bland leafy green that doesn’t bring much excitement to the plate. But with the right recipe, kale can be transformed into something truly delicious.
Kale, especially the Tuscan variety known as cavolo nero, is packed with nutrients, including vitamins A, C, and K, and is a fantastic source of fiber and antioxidants.
Ingredients
1 bunch of Tuscan kale
2 tbsp of olive oil
2 garclic cloves (halved)
pinch of crushed peppers
salt to taste
Method
Remove the tough, fibrous central stalks from the larger kale leaves. To remove the stalk, make two cuts at the bottom of the leaf, close to the stem. Then, make some cuts along the sides of the stalk and, gently running your hand along the stem, pull it out. This will leave you with only the tender part of the leaf.
Rinse the kale thoroughly under running water.
Heat a large pan on medium heat. Add the oil and the garlic clove (halved). As soon as the garlic turns golden, add the kale Pour in 1/2 cup of water, cover with a lid, and let it cook for 12 minutes, stirring occasionally.
Remove the lid, season with salt, and allow any remaining water to evaporate from the pan. Serve warm as a side dish.
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