Garlic & chilli kale

Garlic & chilli kale

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

We use this kale in our brekkie burritos, but it’s super yum and full of health, so eat it as a side dish to anything in this book. It came to our attention that there’s a zillion recipes for kale (ever since the Kale Craze of ’06) and we just thought we’d throw in our two cents. This is our favourite way, but if you have your own favourite way to prepare kale, use that instead. Who cares, as long as you’re not over-cooking it and it still tastes good ... Don’t screw up the kale.

Ingredients

Quantity Ingredient
1 bunch kale or cavolo nero, leaves stripped and roughly chopped into large pieces
2 tablespoons extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/2 teaspoon chilli flakes
1/2 lemon, juiced

Method

  1. Bring a large saucepan of salted water to the boil. Drop in the kale or cavolo nero leaves and blanch for about 2 minutes or until slightly softened (do not overcook). Drain and refresh under cold water.
  2. Heat the oil in a large frying pan over medium heat. Add the garlic and chilli flakes and cook, stirring frequently, until the garlic is just starting to colour. Add the kale and stir well to coat in all the yummy garlic and chilli oil. Increase the heat to high and cook for 1 minute, then finish with a squeeze of lemon juice and salt and pepper, to taste.
Tags:
Vegan
Plant-based
Vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again