Sautéed Kale with Chiles and Lemon
Total Time
16 minutes
Prep Time
3 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 3 tablespoons olive oil
- 4 garlic cloves (thinly sliced)
- 2 Fresno chile peppers —halved (seeded and thinly sliced)
- 1/2 teaspoon crushed red pepper
- 2-3 bunches Tuscan kale (stems discarded and leaves coarsely chopped)
- 1 lemon (juiced (about 2-3 tablespoons)
- Kosher salt and freshly cracked black pepper to taste
How would you rate this recipe?
Preparation
Step 1
In a large skillet, heat the oil over medium heat.
Step 2
Add the garlic, chile and crushed pepper and cook for about 1 minute until fragrant. Add in the kale and let wilt for a minute or so before adding more. Cook, tossing frequently, until the kale is tender, about 3 to 5 minutes total. Remove from heat.
Step 3
Stir in the lemon juice and season with salt and pepper. Transfer to a platter and serve.
Step 4
Save recipe for the next time?
