Description
This Spicy Sautéed Kale is a great side dish made with kale, hot cherry pepper, garlic, olive oil and salt.
Ingredients
Scale
- 3 bunches of kale, washed and destemmed
- 4 hot cherry peppers, deseeded and chopped
- 1/2 cup of hot cherry pepper juice
- 2 garlic cloves, smashed
- 1 cup of olive oil
- Salt, as needed
Instructions
- In a large stockpot on medium heat, add 1 inch of oil on the bottom of the stockpot.
- When the oil warms up, add the smashed garlic and wait until fragrant (you will be able to smell the garlic!). Add the kale and when you hear the oil sizzle, add 2 cups of hot water. Sit the peppers on top of the kale and add 1/2 cup of the hot cherry pepper juice. Salt, as needed.
- Cover the kale and check every 5 minutes for when it softens and when it comes to a boil, lower to low heat and cover for 1 hour.
Notes
- Use fresh kale: Choose fresh, vibrant kale leaves for the best flavor and texture. Avoid wilted or yellowed leaves, as they may have a bitter taste.
- Remove the tough stems: Kale stems can be tough and fibrous, so it's best to remove them before cooking. Simply hold the kale by the stem and pull the leaves off.
- Cut kale into bite-sized pieces: Cut the kale leaves into bite-sized pieces to ensure even cooking.
- Use flavorful seasonings: Kale has a slightly bitter taste, so it's important to season it well. You can use garlic, onion, salt, pepper, or your favorite seasoning blend to add flavor to the dish.
- Add a splash of acid: Adding a splash of acid, such as the juice from the cherry pepper jar, can help to balance out the bitterness of the kale and add brightness to the dish.
- Add some texture: For added texture, try tossing in some toasted nuts or seeds, such as pine nuts, almonds, or sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 2 Hours
- Category: Sides
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 98
- Sodium: 589.7 mg
- Fat: 3.5 g
- Carbohydrates: 2.4 g
- Fiber: 0.7 g
- Protein: 0.7 g
- Cholesterol: 0.0 mg
