15 minutes
A quick and flavorful side dish, this sauteed kale with garlic and Calabrian chili offers a perfect blend of bitter greens, spicy heat, and fragrant garlic. It's a versatile accompaniment to any main course, adding color and nutrition to your meal.
1. Prep the Kale
Place the chopped kale in a large bowl of cold water. Agitate the leaves for about ten seconds, then lift them out of the water. Repeat this process with fresh water until no sediment remains in the bowl. Spin the kale dry in a salad spinner or let it drain on paper towels.
2. Sweat Aromatics
Heat the olive oil in a large pan over medium heat. When the oil is hot but not smoking, add the thinly sliced garlic and chopped Calabrian chili. Cook them together until the garlic turns a pale golden color. This will infuse the oil with the flavors of the garlic and chili.
3. Wilt the Kale
Add the kale to the pan, sprinkle with salt, and saute for about 5 minutes, or until the kale is wilted and tender. Stir the kale frequently to ensure it cooks evenly.
4. Finishing Ingredients
Remove the pan from the heat and squeeze a bit of fresh lemon juice over the kale. Toss well to combine the flavors and serve immediately.
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