Braised kale with garlic and crushed red pepper
Serves 2-3
1 large bunch kale
2 medium garlic cloves, thinly sliced or minced
1 tbs. olive oil
1/2 a dried red pepper, crushed, or 1/2 tsp. red pepper flakes
1/4 tsp. salt
1/4 cup water or stock
Strip the leaves off the kale stems, and cut or rip into bite sized pieces. Slice the kale stems on the bias (diagonally) into 1 inch pieces.
Heat the oil in a large skillet. When hot, add the garlic and the greens, stirring to coat the greens with the oil. Add the salt, red pepper flakes, and the water/stock, cover the pan and let the greens steam for 3 minutes.
Remove cover and let remaining liquid evaporate, cooking another 2-3 minutes. Taste and add more salt if needed.
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