Hands down my favorite side dish this time of year – Sautéed Kale with Chiles and Lemon!
Pretty much every restaurant in LA serves a version of this in the winter months and rather than go out every night when I crave it, I just make it at home. The lemon and Fresno chili cut through the kale and make it like a flavor explosion in your mouth. And if you can’t find Fresno peppers, use one jalapeño and remove the seeds.
Serve it up alongside any main course like chicken, steak or even pasta! It’s perfect. And if you have leftovers, throw it over some quinoa or rice and put a poached egg on top for a really simple breakfast or lunch!
Sautéed Kale with Chiles and Lemon
- 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
- In a large skillet, heat the oil over medium heat.
- 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.
- Stir in the lemon juice and season with salt and pepper. Transfer to a platter and serve.
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