Packed with chili and garlic flavor, this sautéed kale is the perfect side dish for a busy weekday. There is minimal preparation and it cooks quickly.
The kale of many names, it is referred to as Tuscan kale, Dinosaur kale, Purple kale or Lacinato kale.
I like to remove the fibrous stems from the kale before cooking, but this step is optional.
Sautéed Tuscan Kale
Charred and crispy Tuscan kale sautéed with chili peppers and garlic.
Prepare the Kale
Slice the garlic and chili and set aside. If you don't want it too spicy you can remove the seeds from the chili pepper.
Rinse and dry the kale. To remove the stem, slice down on both ends and cut at the top where it starts to get soft. You should be left with a piece of kale that resembles an upside-down V. Cut in half then roughly chop.
Add a tablespoon of extra virgin olive oil to a skillet placed over medium-high heat. Add the garlic and chili, cooking until the garlic just starts to turn golden. Toss in the kale and a sprinkle of salt. The kale will stop the garlic from burning. Sauté for 10 minutes or until the kale is tender.Be careful not to get the garlic too dark before adding the kale. It will turn bitter and not pleasant