Sautéed Kale with Chiles and Lemon
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves thinly sliced
- 2 Fresno chile peppers —halved seeded and thinly sliced
- 1/2 teaspoon crushed red pepper
- 2-3 bunches Tuscan kale stems discarded and leaves coarsely chopped
- 1 lemon juiced (about 2-3 tablespoons)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- 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.