Sautéed Kale Recipe

Time20m

Serves4

Guindilla Pepper, Scallions, Garlic

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Ingredients

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1
Prepare the Kale
Wash the kale thoroughly under running water to remove any dirt. Remove the tough stems by holding the leaf and pulling away from the stem. Chop the kale into bite-sized pieces and set aside.
2
Chop the Scallions and Garlic
Thinly slice the scallions, both the white and green parts. Mince the garlic cloves finely. Set both aside for cooking.
3
Prepare the Guindilla Pepper
Remove the stem from the guindilla pepper and slice it in half lengthwise. If you prefer less heat, remove the seeds. Chop the pepper into small pieces.

4
Heat the Oil
In a large skillet over medium heat, add the olive oil and heat it until it shimmers but does not smoke.
5
Sauté the Aromatics
Add the sliced scallions and minced garlic to the skillet. Sauté for about 2-3 minutes, stirring frequently, until the scallions become soft and the garlic is fragrant.
6
Add the Kale
Add the chopped kale to the skillet, tossing it with the scallions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
7
Incorporate the Guindilla Pepper
Add the chopped guindilla pepper, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 1-2 minutes. Taste and adjust seasoning if necessary.
8
Serve
Remove the skillet from heat. Transfer the sautéed kale to a serving dish and enjoy as a side or main dish.