3 TBSP Olive Oil
4 Garlic Cloves, thinly sliced
2 Fresno Chile peppers, halved, seeded and thinly sliced
1/2 TSP crushed Red Pepper
2-3 bunches of Curly Kale, stemmed and leaves coarsely chopped
1 Lemon, juiced (2-3 TBSP)
Salt and Pepper, QB
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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