Kale with garlic and chilli

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Kale with garlic and chilli

Ingredients

Serves 4


400g kale
2 garlic cloves
1 red chilli
2 tbsp olive oil
Salt and freshly ground black pepper

Instructions

  1. Prepare the kale by stripping the curly leaves from the stalk either by pulling them off, if young and tender, or cutting them off. Leave the curly leaves as whole as possible. Peel and crush the garlic, and halve, deseed and finely chop the chilli.
  2. Bring a large pan of salted water to the boil, add the kale and blanch for 2–3 minutes, until just starting to soften, then refresh in cold water and drain well, squeezing out any excess water.
  3. In a large frying pan, heat the olive oil with the crushed garlic until it starts to sizzle. Add the chilli and kale and stir-fry until very hot, about 2 minutes. Season with plenty of salt and pepper.

Variation


Kale with garlic, anchovy and chilli Add 3 chopped anchovies in oil, drained and chopped, to the garlic when frying

Author: Leiths Teachers

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