‘Tis the season of kale! It is starting to flood the farmers markets, pop-up in weekly CSA farm shares, and be ready for harvesting in the garden. For me, kale is a year-round vegetable, but there is nothing like getting it fresh at the beginning of the season. Scoop some up and give this dish a try. Or keep this in your back pocket for that inevitable moment when you’re sick of kale and need to find something creative to do with your never-ending supply. This spicy garlic kale has you covered!
Like most delicious recipes, it all starts with the garlic. This dish browns the garlic to perfection and then combines it with spicy red pepper and earthy kale. The result is delicious, healthy, and super versatile. I often make this as a side dish, or toss it over quinoa pasta or white beans to transform it into the main event. And don’t forget the leftovers! Sandwiches and pizzas will be forever transformed by the addition.
- 1 large bunch kale (Tuscan, lacinato, or dino is best), rough chopped
- 1 head garlic, peeled and chopped
- ½ tsp. red pepper flakes
- 2 tsp. olive oil
- salt to taste
- optional - ¼ cup grated parmesan cheese
- Peel and chop your garlic. I like to use a whole head, but you can use more or less depending on your tastes.
- Sauté garlic in olive oil over medium/high heat. Add red pepper flakes and sauté together for 3 - 4 minutes, or until the garlic is just starting to brown and becoming very aromatic.
- Rough chop the kale and wash it well (you never know what is hiding in those crinkly leaves!)
- Add the wet kale to the pan, mix, and sauté all together for 3 - 4 minutes, or until kale has turned bright green and is cooked through.
- Add parmesan and salt to taste.
One thing I love about kale is all those little nooks and crannies to fill with flavor. In this recipe the garlic infused olive oil does the trick beautifully. Enjoy!