Spicy Garlic Kale With Sauteed Red Peppers Recipe #187369
This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.
15 min | 5 min prep
SERVES 6
- 2 bunches kale
- 1/2 cup leek, chopped
- 5 tablespoons olive oil
- 1 small onion, diced
- 5 garlic cloves, minced (or extruded through garlic press)
- 1 1/2 large red bell peppers, cut into short strips
- 1/2 teaspoon red pepper flakes
- salt
- white pepper
- Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
- Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
- Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
- Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.
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5 stars