Recipe Time from Start to Finish: 20 min
Serves 4-6
Ingredients
- 2 lb. Kale
- 4 Tbsp. Extra Virgin Olive Oil
- ½ tsp. Pepper Flakes
- 3 ea Garlic Cloves finely sliced
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
- ¼ C. Water (if needed)
Directions
Wash Kale thoroughly with fresh water, cut harder vein parts in half length wise, and chop in large pieces the leaves.
Heat Oil in a large Sautee Pan at medium high heat, add Garlic and Pepper Flakes (don’t let the garlic burn or you’ll have to start all over).
Add Kale, sprinkle Saly & Pepper over it, and with tongs, turn until kale is wilted, Add water if too dry, and cook at lower heat, until the stem parts are cooked through.
This can be served hot, or room temperature as a side dish. It can also be added to a soup.
Chef Kim Arteaga-Bisk
From Kim & Ellory’s Kitchen, Inc.
www.kimandellory.com




