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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.

Sauteed Kale with Chilies & Lemon

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